Sweet and Sour Chicken Stir-Fry

Ingredients:

3/4 cup (175 mL) Smucker's® No Sugar Added Apricot Fruit Spread
2 tbsp (30 mL) vinegar
1 1/2 tsp (7 mL) garlic salt
1 1/2 tsp (7 mL) ginger
1 1/2 tsp (7 mL) soy sauce
1/4 tsp (1 mL) crushed red pepper flakes
2 medium zucchini
4 large boneless chicken breasts, cut into 1” (2.5 cm) cubes
2 tbsp (30 mL) Crisco® Vegetable or Canola Oil
1/2 lb (250 g) small mushrooms, sliced
6 oz (175 g) fresh pea pods (2 cups/500 mL)
1/2 tsp (2 mL) salt
Hot cooked rice

Directions:

1. Combine apricot spread, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until blended. Set aside.
2. Halve zucchini lengthwise. Cut into 1/4” (1 cm) slices; set aside. Heat 1 tbsp (15 mL) oil in wok or large skillet over high heat; stir-fry chicken until tender and browned. Remove from pan. Add remaining oil, zucchini, mushrooms and pea pods. Stir-fry until zucchini is tender-crisp, about 5 minutes. Add apricot sauce and chicken, toss gently to mix well and heat through. Season to taste. Serve with hot cooked rice.

Featured Products:

Crisco® Vegetable Oil

Smucker’s^® No Sugar Added Apricot and Concentrated White Grape Juice Spread