Photo: Randy Mayor
Prep Time
7 Mins
Cook Time
16 Mins
4 servings (serving size: 3 ounces chicken and 1 tablespoon sauce)

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.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

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Ratings & Reviews

Basic dish

May 12, 2015
We found this easy to prepare for a quick weeknight menu, but we just thought it was ho-hum.  Good, not great.  We have too many other CL recipes that we like more to come back to this one.

noelle71's Review

April 20, 2013

Pat207's Review

December 25, 2012
This is an excellent recipe for family and guest menu. My only suggestion is to double is so good!

LPintheCITY's Review

December 20, 2012

lostmarble's Review

May 13, 2012

KarenDiane's Review

April 30, 2012

phoebe1214's Review

March 29, 2012
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.

sandblower2's Review

March 28, 2012

rstarrlemaitre's Review

February 09, 2012
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.

AprilSansagraw's Review

January 16, 2012