Ingredients

1 1/4 lb chicken breast tenders

1 tsp salt

1/4 tsp pepper

2 Tbsp olive oil

1 small onion, sliced

2 cups baby carrots, sliced

2 cups broccoli florets

1 Tbsp seedless raspberry jam

1 Tbsp white-wine vinegar

1 Tbsp water

1 Tbsp soy sauce

1 tsp ground ginger

Preparation

  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.