1¼ lb chicken breast tenders
1 tsp salt
¼ tsp pepper
2 Tbsp olive oil
1 small onion, sliced
2 cup baby carrots, sliced
2 cup broccoli florets
1 Tbsp seedless raspberry jam
1 Tbsp white-wine vinegar
1 Tbsp water
1 Tbsp soy sauce
1 tsp ground ginger


1. Season chicken tenders with salt and pepper.

2. In a large, nonstick skillet, heat oil over medium for 30 seconds. 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.

3. In 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. Top with tarragon, if desired.

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