Sweet and Sour Chicken Stir Fry

Ingredients

• 1/2 cup SMUCKER'S® Low Sugar Apricot 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 flakes
• 1/2 cup Crisco® Canola Oil, divided
• 2 medium zucchini, cut into 1/4 inch slices
• 1 pound boneless chicken breasts, cut in 1-inch cubes
• 1/2 pound small mushrooms, sliced
• 1 (6 ounce) package frozen pea pods, thawed
• Hot cooked rice, if desired

Directions

1. Combine SMUCKER'S® preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside.
2. Heat 2 tablespoons 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 remaining oil to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; toss gently to mix well and heat through.
4. Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.