RASPBERRY GINGER CHICKEN

By gammy

ONE PAN
PREP TIME 15 MINUTES
TOTAL TIME 30 MINUTES
SERVES 4

Ingredients

• 1-1/4 POUND CHICKEN BREAST TENDERS
• 1 TEASPOON SALT
• 1/4 TEASPOON PEPPER
• 2 TABLESPOON OLIVE OIL
• 1 SMALL ONION, SLICED
• 2 CUPS BABY CARROTS, SLICED
• 2 CUPS BROCCOLI FLORETS
• 1 TABLESPOON RASPBERRY JAM
• 1 TABLESPOON WHITE-WINE VINEGAR
• 1 TABLESPOON WATER
• 1 TABLESPOON SOY SAUCE
• 1 TEASPOON GROUND GINGER

Preparation

Step 1

SEASON CHICKEN TENDERS WITH SALT AND PEPPER
IN A LARGE NONSTICK SKILLET, HEAT OIL OVER MEDIUM FOR 30 SECONDS. ADD ONION AND CARROTS AND SAUTE FOR 5 MINUTES. ADD BROCCOLI AND CHICKEN AND SAUTE' FOR 8 MINUTES, TURNING OCCASIONALLY, UNTIL CHICKEN IS FULLY COOKED. REMOVE VEGETABLES AND CHICKEN TO A LARGE PLATE.
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 HEAT UNTIL CHICKEN IS VERY HOT.