Chicken, balsamic glaze

olive oil spray 1 spring onion, finely sliced 600g chicken tenderloins, trimmed, cut in bite-sized pieces 1 tablespoon balsamic vinegar 1/4 cup sweet chilli sauce 3 cups cooked brown rice, to serve *NOTE: Ingredients with an asterisk indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change. Instructions Step 1 Heat a non-stick frying pan over a medium-high heat. Spray with oil. Cook onion and chicken for 3-4 minutes or until golden and cooked through. Remove from heat. Step 2 Add vinegar and chilli sauce. Return to heat. Cook for 30 seconds. Serve with brown rice, steamed cauliflower and broccoli.