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 mushrooms, sliced
1/2 teaspoon salt
1 (6 ounce) packages 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 1/4 -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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.