Sweet and Spicy Chicken

1 to 1 1/2 pounds boneless skinless
    chicken breasts, cut into 1/2 inch cubes
3 tablespoons taco seasoning
1-2 tablespoons oil
1 (11 ounce) jar chunky salsa
1/2 cup peach (or apricot) preserves

Place chicken in bag. Add taco seasoning; shake to coat.

Heat oil and brown chicken.

Combine salsa and preserves. Stir into skillet. Bring to boil and simmer for 3-5 minutes.

Serve over rice.