CHICKEN with RASPBERRY GINGER SAUCE
1-1/4 lb chicken breast tenders, cut into strips
1 tsp salt
¼ tsp pepper
2 Tbsp olive oil
1 small onion, sliced
2 cups baby carrots, sliced
2 cups broccoli flowerets
1 Tbsp raspberry jam
1 Tbsp white wine vinegar
1 Tbsp water
1 Tbsp soy sauce
1 tsp ground ginger
Season chicken tenders with salt and pepper
In a large non-stick skillet, heat oil over medium heat. Add onion and carrots and sauté for 5 minutes.
Add broccoli and chicken and sauté for 8 minutes turning occasionally, until chicken is fully cooked.
Remove vegetables and chicken to a large plate
In the same skillet, combine, jam, vinegar, water, soy sauce, and ginger. Whisk over low heat for 2 minutes. Add chicken and vegetables and stir. Cook on low until chicken is very hot.