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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sweet and Sour Chicken Stir Fry

Source: Smucker's

Chicken and vegetables sauteed with apricot preserves and soy sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	306.2

Total Carbs	8.9 g

Dietary Fiber	2.1 g

Sugars	3.3 g

Total Fat	15.7 g

Saturated Fat	1.5 g

Unsaturated Fat	4.4 g

Potassium	608.9 mg

Protein	32.2 g

Sodium	419.1 mg

Dietary Exchanges 15.7 Fat, 1.4 Vegetables, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Stir preserves, vinegar, garlic salt, ginger, soy sauce, and crushed red pepper in small bowl until well blended. Set aside.
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.
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.
Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.