- 13 cup honey mustard
- 13 cup apricot preserves (jam type preserves)
- 1 teaspoon ground ginger
- 4 boneless skinless chicken breasts (approximately 1 LB.)
- 2 tablespoons vegetable oil
- Blend mustard, preserves, and ginger in a small bowl.
- Cut chicken into strips and saute in oil, over medium-high heat until no longer pink.
- Pour mustard/apricot sauce over chicken in pan and simmer on medium/low until hot and chicken is fork tender.
- Serve over rice.