Penzey'S Tender Chicken Breast And Veggies

• 2 boneless skinless chicken breasts (sliced if preferred)
• 1 bell pepper, cut into bite-sized pieces (your choice)
• 1 small red onion, minced (or sliced and separated)
• 6 ounces mushrooms, sliced
• 2 tablespoons olive oil, divided
• 2 tablespoons raspberry sauce, divided
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 2 teaspoons soy sauce, divided

1. Rinse chicken and pat dry; slice if desired.
2. Season with pepper, garlic, ginger and salt.
3. Heat 1 T olive oil over med-high heat in a large heavy pan.
4. Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
5. Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove.
6. Return the pan to med-high heat and add remaining 1 T of olive oil.
7. When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat.
8. Divide the veggies between two plates (or more) with chicken and freshly cooked rice.

chicken breasts, bell pepper, red onion, mushrooms, olive oil, raspberry sauce, fresh ground black pepper, garlic, ground ginger, kosher salt, soy sauce

Taken from www.food.com/recipe/penzeys-tender-chicken-breast-and-veggies-313920 (may not work)