Asian-Inspired Sweet & Spicy Chicken

4 boneless, skinless chicken breasts (tenders or thighs will work, too)

1 pouch onion (or onion with mushrooms) soup mix

½-1 12 oz. jar of mild flavored preserves (peach, pineapple, or apricot recommended)

1-2 T. hot sauce, or more to taste (Sriracha recommended)

1/2 c. warm water

salt and pepper to taste

1 bell pepper chopped (optional)

1 sm. onion chopped (optional)

1 sm. can pineapple chunks, drained

Nonstick spray

Cooked white rice

1. Coat large skillet with oil, and heat to medium high.
2. Add chicken to skillet and brown outside briefly. Remove from pan.
3. Add bell pepper and onion and cook until they begin to get tender. Remove from pan.
4. Mix soup mix, water, and hot sauce. Bring to a boil and add preserves.
5. Return chicken (and peppers/onions) to pan and cook over medium heat, with occasional stirring until cooked through.
6. Add salt and pepper to taste. Add additional jelly or hot sauce, if desired.
7. Add pineapple chunks and cook 1-2 more minutes, or until pineapple is heated through.
8. Serve over rice.