Sweet and Sour Chicken Stir Fry

Ingredients:

•	1/2 cup Smucker's® Low Sugar™ Reduced 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
•	1/4 cup Crisco® Pure Canola Oil, divided
•	2 medium zucchini, cut into 1/4-inch slices
•	1/2 cup small mushrooms
•	1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
•	1 (6 oz.) package frozen pea pods, thawed
•	Hot cooked rice (optional)

Directions:

1	STIR preserves, vinegar, garlic salt, ginger, soy sauce, and crushed red pepper in small bowl 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; stir gently until heated, 3 to 5 minutes.
4	POUR apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.