Monday, November 9, 2009

Sweet & Sour Chicken

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. 
 Recipe from Allrecipes.com

 

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