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Sweet & Sour Chicken Stir Fry

Posted by on Jan. 25, 2009 at 1:28 PM
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Sweet & Sour Chicken Stir Fry

1/2 cup Smucker's Low Sugar Apricot Preserves
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon powdered ginger
1 teaspoon soy sauce
1/8 teaspoon crushed red pepper
2 medium zucchini cut into 1/4-inch slices
1/4 cup salad oil
1/2 pound small mushrooms
1/2 teaspoon salt
2 whole large chicken breasts, skinned, boned and cut in 1-inch cubes
1 package 6-ounce frozen pea pods, thawed

Stir Apricot Preserves, vinegar, garlic salt, ginger, soy
sauce, and crushed red pepper together until well blended.
Set aside. Heat two tablespoons oil in wok or large skillet
until hot. Over high heat, cook zucchini and mushrooms with
salt until zucchini is tender-crisp. Stir constantly.
Transfer mixture to a platter. Add remaining oil to wok;
cook chicken until tender, stirring often. Add cooked
zucchini, mustrooms, and pea pods; stir gently until
heated. Pour on apricot sauce; toss gently to mix well and
heat through. Serve with rice. serves 4

 

 


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by on Jan. 25, 2009 at 1:28 PM
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