3 pounds chicken breast or chicken tenders
1/2 cup corn starch
2 cups apricot nectar
1/2 cup ketchup
1/4 cup soy sauce
1 cup sugar
1/2 cup vinegar
1/2 cup oil
Cut the chicken into small bite-sized pieces and roll in corn starch. Place in the dutch oven and brown. Mix the rest of the ingredients in a separate bowl and pour over the chicken in the dutch oven. Cover and cook for 30-45 minutes. Serve over rice.
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