Sweet & Sour Chicken Stir Fry
Makes 4 servings
- 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
- 1/4 cup oil
- 2 whole large chicken breasts, skinned, boned and cut into 1-inch cubes
- 1/2 pound small mushrooms, sliced
- 1/2 teaspoon salt
- One 6-ounce package frozen pea pods, thawed
- Hot cooked rice, if desired
Combine the preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside.
Halve the zucchini lengthwise. Cut into 1/4-inch slices; set aside. Heat 2 tablespoons oil in a wok or Dutch oven over high heat; stir-fry the chicken until tender and browned. Add the remaining oil, zucchini, mushrooms and salt to the chicken. Stir-fry until the zucchini is crisp-tender. Add the pea pods and apricot sauce; toss gently to mix well and heat through. Serve with hot cooked rice if desired.
Recipe reprinted by permission of Smucker's. All rights reserved.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close