Recipes: Sweet and Sour Chicken

Served on Rice

• 1/2 cup Smucker's® Apricot Low Sugar 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 butter
• 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)

PREPARATION DIRECTIONS:

Sauce

1. STIR preserves, vinegar, garlic salt, ginger, soy sauce, and crushed red pepper in small bowl until well blended. Set aside.
2. HEAT 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 butter to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; stir gently until heated, 3 to 5 minutes

Ingredients Combined

4. POUR apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.