• 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

DIRECTIONS:

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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