Midnight Heat Ginger Chicken

 1 1/4lb. Chicken Tenders
 1 t. salt
1/4 t. pepper
2 T. oliver oil
1/2 small onon, sliced
1 1/2 c. baby carrots, sliced
1 1/2 c. broccoli florets
2 T. Midnight Heat jam
1 T. balsamic vinegar
1 T. water
1 t. ground ginger
sesame seeds, toasted

Season chicken tenders with salt and pepper.

In a large skillet, heat 1 T. olive oil, then add chicken.  Saute for 5 min., then add onion and saute for 5+ min., turning occasionally, until chicken is fully cooked.

Remove chicken and onions from skillet, set aside in large bowl.  Add the other T. of olive oil to skillet.  Saute carrots and brocolli until tender - crisp.  Add to chicken in large bowl.

In same skillet, combine jam, vinegar, water and ginger.  Whisk together for 2 minutes, then add chicken and vegetables and coat well.  Cook on low for 5 minutes.  Sprinkle with sesame seeds.

Serve with brown rice or couscous.

Make 4 servings.