Sweet and Sour Chicken Stir Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use a wok or large skillet to whip up this tasty Asian-inspired dish. Ingredients:
1/2 cup smucker's® low sugar apricot preserves |
1 tablespoon cider vinegar |
1 teaspoon garlic salt |
1 teaspoon powdered ginger |
2 teaspoons soy sauce, or to taste |
1/8 teaspoon crushed red pepper flakes |
1/2 cup crisco® canola oil, divided |
2 medium zucchini, cut into 1/4 inch slices |
1 pound boneless chicken breasts, cut in 1-inch cubes |
1/2 pound small mushrooms, sliced |
1 (6 ounce) package frozen pea pods, thawed |
hot cooked rice, if desired |
Directions:
1. Combine SMUCKER'S® preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir 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; toss gently to mix well and heat through.
4. Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.
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