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- 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 frounceen 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.
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