Sweet and Sour Chicken Stir Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is great stuff!! Found the recipe on the Smucker's recipe site! Ingredients:
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 |
2 whole large skinless chicken breasts, boned and cut into 1-inch cubes |
1/4 cup oil |
1/2 lb small mushroom, sliced |
1/2 teaspoon salt |
1 (6 ounce) package frozen pea pods, thawed |
hot cooked rice, if desired |
Directions:
1. Combine preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended.
2. Set aside.
3. Halve zucchini lengthwise.
4. Cut into 1/4-inch slices; set aside.
5. Heat 2 tablespoons oil in wok or Dutch oven over high heat; stir-fry chicken until tender and browned.
6. Add remaining oil, zucchini, mushrooms and salt to chicken.
7. Stir-fry until zucchini is crisp-tender.
8. Add pea pods and apricot sauce; toss gently to mix well and heat through.
9. Serve with hot cooked rice.
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