Sweet and Sour Chicken Stir-Fry

37 Rating(s): Rating(s):
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings

Ingredients

  • 3/4 cup (175 mL) Smucker's® No Sugar Added Apricot Fruit and Concentrated White Grape Juice 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.