Source: Smucker's

Chicken and vegetables sauteed with apricot preserves and soy sauce.

Servings

1 tbsp Smucker's® Low Sugar™ Apricot Preserves
1 tbsp cider vinegar
1 tsp garlic salt
1 tsp ground ginger
2 tsp light soy sauce (or to taste)
0.12 tsp hot red pepper flakes
0.25 cup Crisco® Pure Canola Oil , divided
2 medium zucchini , cut in 1/4" slices
0.5 button mushrooms
1 lb boneless skinless chicken breasts , cut into 1" pieces
6 oz frozen sugar snap pea pods
2 cup cooked white rice (optional)

1 Stir preserves, vinegar, garlic salt, ginger, soy sauce, and crushed red pepper in small bowl 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; stir gently until heated, 3 to 5 minutes.
4 Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.