Sweet and Sour Chicken Stir Fry

By Unicorn1259

Ingredients

• 1/2 • 1/2 cup Smucker's® Apricot Low Sugar Preserves
• 1 • 1 tablespoon cider vinegar
• 1 • 1 teaspoon garlic salt
• 1 • 1 teaspoon powdered ginger
• 2 • 2 teaspoons soy sauce, or to taste
• 1/8 • 1/8 teaspoon crushed red pepper
• 1/4 • 1/4 cup Crisco® Pure Canola Oil, divided
• 2 • 2 medium zucchini, cut into 1/4-inch slices
• 1/2 • 1/2 cup small mushrooms
• 1 • 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
• 1 • 1 (6 oz.) package frozen pea pods, thawed
• • Hot cooked rice (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

1. STIR preserves, vinegar, garlic salt, ginger, soy sauce, and crushed red pepper in small bowl until well blended. Set aside.
2. HEAT 2 tablespoons oil in wok or large skillet until hot. Stir-fry zucchini and mushrooms over medium-high heat until zucchini is crisp-tender. Transfer mixture to a platter.
3. ADD remaining oil to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; stir gently until heated, 3 to 5 minutes.
4. POUR apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.