Raspberry Ginger Stir Fry

• 11/4 lb chicken breast tenders
• 1 tsp salt
• 1/4 tsp pepper
• 2 Tbsp olive oil
• 1 small onion, sliced
• 2 cup baby carrots, sliced
• 2 cup broccoli florets
• 1 Tbsp seedless raspberry jam
• 1 Tbsp white-wine vinegar
• 1 Tbsp water
• 1 Tbsp soy sauce
• 1 tsp ground ginger

1. DIRECTIONS
2. Season chicken tenders with salt and pepper.
3. 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.
4. 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.
5. KITCHEN COUNTER
6. Serves 4. Per Serving:280 calories, 13g carbs, 34g protein, 10g fat, 85mg cholesterol, 950mg sodium, 4g fiber
7. ABOUT THE AUTHOR

chicken breast tenders, salt, ubc, olive oil, onion, baby carrots, broccoli florets, raspberry, whitewine vinegar, water, soy sauce, ground ginger

Taken from www.epicurious.com/recipes/member/views/raspberry-ginger-stir-fry-52474901 (may not work)