Recipe Recreation: Balsamic Chicken and Peppers

Say it Rah-shay By Nov 17, 2017 1 Comment

What does one do when you haven’t been to the market, the veggies you impulsively purchased are starting to look a little sad, and you’re hungry?

Google ingredients on hand, get to chopping, and say hello to dinner!

Tonight, instead of ordering out, we ate in. Using a recipe from Williams-Sonoma and what was in the fridge, dinner was ready in 20 minutes.

Balsamic Chicken and Peppers

We made some changes

  • We omitted the garlic. We do not have any on hand (what even?!).
  • We added more herbs. The recipe calls for basil and thyme. In addition to the basil and rosemary we added fresh rosemary, cayenne pepper (for a kick), the smallest pinch of salt, parsley, and oregano.
  • We served over rice. This was requested by The Bee and I️ agree, good call!

This recipe was simple and easy to make. Dinner was filling and the balsamic vinegar added a tangy tartness.

We used our wok to prepare this meal and that pleases me. When I️ purchased it I️ wasn’t sure that I️ would ever use it but surprisingly it’s versatility, and ease of cleaning, makes it my go to cooking vessel.

The final result…yum!

Balsamic Chicken and Peppers


I am mom, daughter, sister, yarn lover, word lover, crazy cat lady and library chick. Find me with book or with hook and a hot cuppa.

1 Comment

  1. Jeff says:

    The chicken was just tender enough to allow the tongue time to truly taste the tang of the vinegar and the teeth to feel the pillowy crunch of the sautéed peppers and onions. A delightful meal of tastes and textures!

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