JESSICA'S APRICOT CHICKEN

 2 or 3 boneless, skinless chicken breasts, cut into bite sized cubes

2 tablespoons of cooking oil, divided

2 cloves garlic, minced

1/4 cup diced onion

1 cup apricot preserves

2 tablespoons soy sauce

2 tablespoons ketchup

1/4 teaspoon red pepper flakes, or sriracha to taste, optional

1-2 teaspoons of sesame seeds, optional

 

In a skillet, brown chicken in 1 tablespoon of oil and cook until done, stirring constantly. Remove from skillet and set aside. Add remaining tablespoon of oil to skillet along with diced onion and garlic. Cook until barely golden brown. Add apricot preserves, soy sauce, ketchup, red pepper flakes or sriracha if using. Stir and bring back to a bubble over medium heat. Add chicken back to sauce mixture and stir until heated through and sauce thickens to a glaze. Serve over rice if desired, and sprinkle with sesame seeds to garnish.