Sweet and Sour Chicken Stir Fry

Name: Sweet and Sour Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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 skinless chicken breasts, boned and cut into 1-inch cubes; 1/4 cup oil; 1/2 lb small mushroom, sliced; 1/2 teaspoon salt; 1 (6 ounce) package frozen pea pods, thawed; hot cooked rice, if desired

(2)

Recipe by katie in the UP

This is great stuff!! Found the recipe on the Smucker's recipe site!

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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 skinless chicken breasts, boned and cut into 1-inch cubes
¹⁄₄

cup oil
¹⁄₂

lb small mushroom, sliced
¹⁄₂

teaspoon salt
1

(6 ounce) package frozen pea pods, thawed
hot cooked rice, if desired

DIRECTIONS

Combine preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended.
Set aside.
Halve zucchini lengthwise.
Cut into ¼-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.

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