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.

RecID 8548

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