Total Time
20mins
Prep 5 mins
Cook 15 mins

Adapted to our family's tastes from a recipe originally in Cooking Light's January/February 2011 issue.

Ingredients Nutrition

Directions

  1. Cut up chicken breasts into 1" chunks; sprinkle with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sautée chicken chunks until browned on all sides and cooked through, about 5 minutes.
  4. Remove chicken from pan and add chicken broth, apricot preserves, and soy sauce. Bring to a boil, stirring. Cook for 1-2 minutes - don't let it burn!
  5. Remove from heat; stir in lime juice and Thai chili paste. Add chicken back to pan and toss to coat. Serve over rice.