1 tbsp olive oil or drippings from whatever meat was cooked.
Saute some onions or shallots over lowish heat adding garlic when they become soft and cook for another 1 minute.
1 cup of Balsamic vinegar to a soft boil for about 10 minutes or until reduced to about 2/3 cup.
Remove from heat and add butter.

Ingredients
1 lb. chicken tenders cut in bite size chunks (room temp)
4 green onions – halved (white and green parts)
3-4 pods garlic – smash/diced
8 red peppers broke into 1 inch pieces (seeds determine the level of hot)
Broccoli tips – optional
Marinade
1 tsp salt
2tsp soy sauce
2tsp rice wine
2tsp corn starch
2tbs water
Sauce
2tbs sugar
1tsp vinegar
1/2c tom sauce
1tbs corn starch
salt
1 tbs [...]