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
- Serve over rice.