Apricot Chicken



  1. 13 cup honey mustard
  2. 13 cup apricot preserves (jam type preserves)
  3. 1 teaspoon ground ginger
  4. 4 boneless skinless chicken breasts (approximately 1 LB.)
  5. 2 tablespoons vegetable oil


  1. Blend mustard, preserves, and ginger in a small bowl.
  2. Cut chicken into strips and saute in oil, over medium-high heat until no longer pink.
  3. Pour mustard/apricot sauce over chicken in pan and simmer on medium/low until hot and chicken is fork tender.
  4. Serve over rice.