Scant 1/3 of a cup strawberry jam
2 tsp sriracha chili sauce
2 tablespoons balsamic vinegar
1 chicken breast

In a small saucepan combine jam, sriracha and vinegar. Over medium heat, cook until just bubbling. Set aside.

In a frying pan saute thinly sliced chicken breast until almost cooked through. Add glaze and cook until reduced.