Balsamic Glazed Chicken Stir Fry

Ingredients

1 tablespoon olive oil
1 (8 ounce) red bell pepper, cut diagonally into 1/2-inch pieces
2 (4 ounce) zucchini, halved and sliced diagonally 1/4-inch thick
3 cloves garlic, thinly sliced
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breast, sliced 1/4-inch thick
1/3 cup balsamic vinegar
1/3 cup low sodium chicken broth
1 cup California Ripe Olives, halved
1/4 cup chopped basil
2 tablespoons toasted pine nuts (optional)

Heat 1 1/2 teaspoons olive oil in a large sauté pan or wok over high heat. Add red bell peppers, zucchini and garlic, season with 1/4 teaspoon salt and pepper flakes, and cook for 3-4 minutes until just tender. Transfer to a clean plate. Set aside. Pour remaining olive oil in pan and heat over high. Add chicken, season with remaining salt and cook for 1-2 minutes, stirring occasionally until browned. Turn heat down to medium, add balsamic vinegar and chicken broth and cook for 2-4 more minutes until slightly thickened and syrupy. Return pepper mixture to pan and toss in California Ripe Olives and basil. Garnish with pine nuts before serving, if desired. Serves 4.

Serving suggestion: Serve over white rice.