Place apricot preserves, soy sauce, garlic powder, onion, and chili sauce in blender. Blend until smooth.
Slice the chicken breasts into strips about 1/2 inch wide and 2 inches long. Heat 1 tablespoon of the oil in a nonstick skillet or wok over high heat. Add the chicken slices. Stir-fry until cooked through and lightly browned on the outside. Remove chicken to a plate.
Heat 1 tablespoon oil in the same skillet or wok over high heat. Add the frozen vegetables and stir-fry until crisp-tender, about 5-8 minutes. Put the chicken back into the pan and pour the apricot-soy mixture over. Reduce heat to medium and cook, stirring, for about 1 minute. Serve hot.