1/2 lb. boned, skinned chicken breasts, cut into 3/4" pieces
1 tbsp. butter, softened
1/2 c. water
1/2 tsp. instant chicken bouillon
1 sm. green pepper, cut into strips
1/4 c. apricot or pineapple preserves
1 tbsp. cider vinegar
1 tbsp. cornstarch
1 tbsp. soy sauce
1/2 c. tomato wedges
Hot cooked rice

In skillet or wok, stir fry chicken in butter 3 minutes. Add water and bouillon; bring to boil. Cover; simmer 15 minutes, stirring occasionally. Add green peppers; bring to boil. Cover; simmer 5 minutes.

Combine preserves, vinegar, cornstarch and soy sauce; gradually add to chicken mixture. Cook, stirring constantly, until clear and thickened. Stir in tomatoes; heat thoroughly. Serve over rice.

Variation: Substitute 1/2 cup pea pods for green pepper.