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.



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