Prep time: 0-5 minutes
Cook time: 10-15 minutes
Yields: 2 servings
Additional information:
I like to serve these dish over a bed of spring-mix salad with baslamic vinagrette, but it can be eaten alone (although isn't very presentable that way).
Heat skillet to med-high.
Cut chicken tenders into bite size pieces (approx. 1.5in in length).
In a small bowl, coat chicken with a copious amount of red wine vinegar and hot sauce.
Add chicken to skillet. Stir and rotate until cooked through and browned (5-10 minutes). Add more vinegar and hotsauce to skillet as chicken is cooking to ensure even coverage.
Remove from heat and serve over a bed of greens or rice.