Chicken Stir Fry

Stir fry:

1. Place 1 teaspoon of oil in a large pan and heat over medium-high heat.
2. Add the carrots, cabbage, bell peppers and spinach to the pan. Cook for 5 - 6 minutes or until the vegetables are tender.
3. Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
4. Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
5. Add the chicken to the pan in a single layer and season with salt and pepper to taste.
6. Cook for 3 - 4 minutes per side, or until chicken is browned and cooked through.
7. Lower heat to medium, add the garlic and cook for 30 seconds.
8. Add the vegetables back to the pan.
9. Add balsamic reduction to the pan to coat chicken and vegetables.
10. Add a splash of soy sauce to the mixture and simmer for 1 - 2 minutes.
11. Sprinkle sesame seeds over mixture and serve.

Balsamic reduction:

1. In a small saucepan, combine vinegar and sugar. Bring to a boil.
2. Reduce heat to medium-low, stirring occasionally and simmer 20 - 30 minutes.
3. Remove from heat and let the sauce thicken as it cools.