Raspberry jam, red wine vinegar, soy sauce, and a couple of seasonings create a rich sauce for the chicken. This recipe is low in fat, easy to whip together, and most of the ingredients can be found in your pantry. If you don't have raspberry jam, red currant, apple, or seedless blackberry jam can stand in for great results. Sautéed green beans make a great side dish for this sweet, spicy onion chicken.
1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary
How to Make It
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.
Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.
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Everyone liked this dish, but I thought it was a bit too sweet. I think I would like it better with slightly less of the jam next time, maybe 1/3 cup instead of 1/2 cup. Also upped the amount of onion like others suggested.
A totally strange combination of the ingredients for the sauce, but the raspberry, soy sauce, and ginger married perfectly! Definitely don't omit the rosemary - the bright flavor on top of the sweet-sour sauce was delicious. Agree that it isn't the prettiest dish, but taste makes up for it. Served with green beans, but next time would try rice as suggested, to soak up that extra sauce. Would also triple the onions and caramelize way down with sugar before adding in the chicken.