Sweet and Sour Chicken Stir Fry

• 12 cup smucker's low-sugar apricot preserves
• 1 tablespoon vinegar
• 1 teaspoon garlic salt
• 1 teaspoon ginger
• 1 teaspoon soy sauce
• 18 teaspoon crushed red pepper flakes
• 2 medium zucchini
• 2 whole large skinless chicken breasts, boned and cut into 1-inch cubes
• 14 cup oil
• 12 lb small mushroom, sliced
• 12 teaspoon salt
• 1 (6 ounce) package frozen pea pods, thawed
• hot cooked rice, if desired

1. Combine preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended.
2. Set aside.
3. Halve zucchini lengthwise.
4. Cut into 1/4-inch slices; set aside.
5. Heat 2 tablespoons oil in wok or Dutch oven over high heat; stir-fry chicken until tender and browned.
6. Add remaining oil, zucchini, mushrooms and salt to chicken.
7. Stir-fry until zucchini is crisp-tender.
8. Add pea pods and apricot sauce; toss gently to mix well and heat through.
9. Serve with hot cooked rice.

preserves, vinegar, garlic salt, ginger, soy sauce, red pepper, zucchini, chicken breasts, oil, mushroom, salt, rice

Taken from www.food.com/recipe/sweet-and-sour-chicken-stir-fry-151308 (may not work)