Sweet & Sour Chicken Stir Fry

By rhodges8

Ingredients

• Hot ; cooked rice
• 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) package frozen pea pods ; thawed
• 1/2 cup Smuckers lo sugar apricot preserve

Preparation

Step 1

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.