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Sweet & Sour Chicken Stir Fry
Ingredients:
- ½ 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 chicken breasts – skinned, boned and cut into 1-inch cubes
- ¼ cup oil
- ½ pound small mushrooms, sliced
- ½ teaspoon salt
- 1 (6-ounce) package frozen pea pods, thawed
- Hot cooked rice, if desired
Directions:
Combine preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside.
Halve zucchini lengthwise. Cut into ¼-inch slices; set aside. Heat 2 tablespoons oil in wok or Dutch oven over high heat; stir-fry chicken until tender and browned. Add remaining oil, zucchini, mushrooms and salt to chicken. Stir-fry until zucchini is crisp-tender. Add pea pods and apricot sauce; toss gently to mix well and heat through. Serve with hot cooked rice.
Yield: 4 servings
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