• PREP : Dice the chicken breasts into small, bite-sized pieces. About 1-inch pieces. You can cut them larger or smaller, but depending on the size they might need longer or shorter to cook. Finely dice the yellow onion as well.
  3 boneless, skinless chicken breasts, 1 small yellow onion

Cook The Chicken

• In a skillet pan, over medium-high heat, add the oil, chicken chunks, finely diced onion, and kosher salt. Cook for 5-8 minutes, stirring occasionally, until the chicken is white and mostly cooked.

  ^{* No need to test with a thermometer at this step. We'll do that later.}
  1 tablespoon oil, ½ teaspoon kosher salt
• Drain the excess liquid from the skillet pan. Either use a colander to drain it OR use paper towels to soak it all up.

Apricot Sauce

• In a mixing bowl whisk together the apricot preserves, orange juice, garlic, honey bbq sauce, soy sauce, and honey until well combined.
  1 cup apricot preserves, 1/2 cup no-pulp orange juice, 2 cloves garlic, 2 tablespoons honey bbq sauce, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon honey
• Pour the apricot sauce into the skillet pan with the chicken. Bring to a boil over medium-high heat.
• Once boiling, reduce the heat to medium and let it simmer for about 5-8 minutes or until slightly thickened and the chicken is completely cooked through to 165℉.
• In a small bowl mix together the cornstarch and cold water with a fork. Pour it into the apricot chicken and let it cook for about 1 minute or until it's thickened. This won't take long at all so watch it carefully.
  1 tablespoon cornstarch, 1 tablespoon cold water

Serve

• Serve a scoop of apricot chicken over cooked white rice (or other base of choice) and drizzle extra sauce from the skillet pan over it. Garnish with green onions and sesame seeds if wanted.