Chicken Stir Fry Sweet & Sour
1/2 cup Smucker's Low Sugar Apricot Preserves
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon ginger
1 teaspoon soy sauce
1/8 teaspoon crushed red pepper flakes
2 medium zucchini
2 whole large chicken breasts - skinned, boned and cut into 1-inch cubes
1/4 cup Oil
1/2 pound small mushrooms, sliced
1/2 teaspoon salt
1 (6-ounce) packaged frozen pea pods, thawed
Hot cooked rice, if desired
Combine SMUCKER'S Preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside. Halve zucchini lengthwise. Cut into 1/4-inch slices; set aside. Heat 2 tablespoons Oil in wok or Dutch oven over high heat; stir-fry chicken until tender and browned. Add remaining oil, zucchini, mushrooms and salt to chicken. Stir-fry until zucchini is crisp-tender. Add pea pods and apricot sauce; toss gently to mix well and heat through. Serve with hot cooked rice.
Makes four servings.