Cookin’ with Carolyn Sweet-and-Sour Apricot Chicken

Cookin’ with Carolyn Sweet-and-Sour Apricot Chicken

2 Tbsp. vegetable oil
4 skinned and boned chicken
breast halves
1 (15-oz.) can apricot halves,
drained
1 (10 oz. bottle sweet-and-sour sauce
(like La Choy)
1-1/2 Tbsp. rice wine vinegar
3 green onions, sliced
Hot cooked rice
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Add apricot halves; cook, stirring constantly, 1 minute. Add sweet-and- sour sauce and vinegar; cook, stirring constantly, 1 minute or until mixture thickens. Sprinkle with green onions. Serve over hot cooked rice.
Yield: 4 servings.
Enjoy!