Raspberry Ginger Chicken
Photo by: Con Poulos
Raspberry jam, vinegar and soy sauce provide this one-pan dinner of chicken and vegetables with a medley of sweet, sour and salty flavors.
ingredients: Add all to shopping list
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
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.
KITCHEN COUNTER:
Serves: 4. Per Serving: 280 calories, 13g carbs, 34g protein, 10g fat, 85mg cholesterol, 950mg sodium, 4g fiber
Total Cost: $5.55
