Sweet and Sour Chicken Stir Fry
"This is great stuff!!
Found the recipe on the Smucker's recipe site!"
photo by LARavenscroft
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
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 mushroom, sliced
- 1⁄2 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.
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Reviews
-
Very yummy flavor. I added some different items (spinach, onions, pineapple, and water chestnuts), not the pea pods or zucchini. This came together pretty quickly and was delicious. -
Made this for Fall '07 PAC. This was very good and much different than any stir fry that I've ever made - all of mine always have a brown sauce. We really enjoyed this. The combination of the apricot jam and the spices was tasty. I did have to substitute for the mushrooms as I'm allergic to them - just put onions in their place (which I always do). DH thought this would be godd with shrimp as well. Thanks, Katie!
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0
