Peking Chicken Tenders

Marinade
3T toasted sesame oil
3T soy sauce
3Trice wine vinegar
3 cloves garlic, minced
2" piece ginger, grated
2T dark brown sugar
Montreal seasoning, to taste
2lb. boneless, skinless chicken breasts, cut into strips
Coating
1/2 C apricot preserves
1/2 C hoisin sauce
Sesame seeds for garnish

Mix marinade ingredients in a shallow glass dish. Place chicken in the dish and toss to coat. Refrigerate for at least 4 hours and up to 1 day. Bring to room temperature before using. In a skillet warm 2T oil. Fry chicken in batches. In a seperate pan heat Coating ingredients. Place chicken on a serving plate and top with sauce and sesame seeds. Serve.