Penzey's Tender Chicken Breast and Veggies

Recipe by WI Cheesehead
READY IN: 25mins




  • Rinse chicken and pat dry; slice if desired.
  • Season with pepper, garlic, ginger and salt.
  • Heat 1 T olive oil over med-high heat in a large heavy pan.
  • Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides.
  • 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.
  • Return the pan to med-high heat and add remaining 1 T of olive oil.
  • 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.
  • Divide the veggies between two plates (or more) with chicken and freshly cooked rice.