1/2 cup Apricot Preserves 1 T cider vinegar 1 T soy sauce, or to taste 1 T ketchup 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1/8 tsp. crushed red pepper 1/4 cup Canola Oil, divided 1 onion, cut in eighths 1 green and/or red pepper cut into strips 2 carrots cut in julienne strips 2 cloves garlic, minced or grated 1 inch piece ginger root, minced or grated 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces 1 (6 oz.) package frozen pea pods, thawed 1 small can pineapple tidbits, drained Hot cooked rice Stir preserves, vinegar, garlic powder, 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 onions, pepper strips, carrots over medium-high heat until crisp-tender adding the grated garlic and ginger root the last couple of minutes. Transfer mixture to a platter. Add remaining oil to wok; cook chicken until tender, stirring often. Add pea pods, pineapple and cooked pepper mixture; 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. Optional additions: 2 medium zucchini, cut into 1/4-inch slices 1/2 cup small mushrooms 1 cup shelled edamame |
