2 lbs skinless, boneless chicken (cut in strips)
1 c apricot all fruit jam
1 c Catalina salad dressing or barbecue sauce
1 envelope Lipton dry onion soup mix
Saute chicken strips until lightly browned. Combine the rest of the ingredients. Stir to mix and pour over chicken. Bring to a boil, turn the heat to low, partially cover (open vent in lid or slightly angle lid on pan). Simmer 15-20 minutes.
Serve over rice.
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