Apricot Chicken

1 c Apricot Preserves (Jam)
4 TBS soy sauce
2 TBS chicken broth
2 TBS vegetable oil
2 TBS cornstarch
2 tsp minced garlic
1/2 tsp ground ginger
1 lb boneless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice

In large bowl, combine the first 7 ingredients. Add half of the sauce to chicken in a large saucepan and cook on medium-high heat until chicken is cooked through. Add the rest of the sauce, green pepper and cashews. Cook for a couple more minutes. Serve over rice.