Sweet and Sour Chicken Stir Fry

Ingredients

• 0.5 cup canola oil divided crisco®
• 1 pound chicken breasts boneless cut in 1-inch cubes
• 1 tablespoon cider vinegar 
• 1 teaspoon garlic salt 
• 0.5 pound mushrooms sliced
• 6 ounce pea pods frozen thawed
• 1 teaspoon powdered ginger 
• 0.1 teaspoon pepper flakes red crushed
• 2 teaspoons soya sauce to taste
• 0.5 cup smucker's® low sugar apricot preserves 
• 2 medium zucchini cut into 1/4 inch slices

Equipment

• frying pan
• wok

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.
3. Transfer mixture to a platter.
4. Add remaining oil to wok; cook chicken until tender, stirring often.
5. Add pea pods and cooked zucchini and mushrooms; toss gently to mix well and heat through.
6. Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through.
7. Serve with rice, if desired.