Cut chicken parts into 2-inch pieces, using a cleaver, whacking straight down through the bone (or have a butcher do it for you).
Combine vinegar, water, sugar, soy sauce, sherry, catsup, and cornstarch for sauce; set aside.
In a wok or large frying pan, heat oil and stir-fry chicken over high heat 10 minutes or until tender and golden brown.
Add apricots; stir-fry 1 minute.
Pour sauce mixture over chicken; cook, stirring until thickened.
Garnish with green onion slivers.Makes 6