INGREDIENTS
4 boneless skinless chicken breasts
2 cups broccoli florets
1 1/2 cups sugar snap peas
1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoon brown sugar
3 tablespoons oil
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
INSTRUCTIONS
In a small bowl mix together the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, and pepper. Set aside.
In a large pan over medium to high heat add 2 tablespoons olive oil.
Season the chicken with salt and pepper on both sides and place in the heated pan.
Cook for about 5 to 8 minutes or until chicken is about almost cooked through. Flipping the chicken half-way through cooking time.
Cooking time will vary based on the thickness of the chicken breasts.
Add the vegetables, sprinkling all around the pan, having some on top of the chicken is fine.
Pour the sauce all over the pan.
Cover the pan, and allow the veggies to steam for 4 to 6 minutes, or until the chicken is cooked through.