Print Recipe

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


  1. Place chicken in bag. Add taco seasoning; shake to coat.
  2. Heat oil and brown chicken.
  3. Combine salsa and preserves. Stir into skillet. Bring to boil and simmer for 3-5 minutes.
  4. Serve over rice.

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