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Source: America's Favorite Food Associations

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Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
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1/2 cup Smucker’s® Low Sugar Apricot Spread
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon soy sauce
1/8 teaspoon crushed red pepper
2 medium zucchini
1 teaspoon powdered ginger
1/4 cup salad oil
1/2 pound mushrooms
1/2 teaspoon salt
2 large chicken breasts, skinned, boned and cut in 1-inch cubes
1 (6 ounce) package frozen pea pods, thawed

Stir together until well blended. apricot Spread, vinegar, garlic salt, ginger, soy sauce and crushed red pepper. Set aside. Halve zucchini lengthwise; cut in 1/4-inch slices. Heat 2 tablespoons oil in wok or 5-quart Dutch oven until hot. Over high heat, cook zucchini and mushrooms with salt until zucchini is tender-crisp stirring constantly. Transfer mixture to a platter. Add remaining oil to wok; cook chicken until tender, stirring often. Add zucchini mixture and pea pods; stir gently until heated. Pour on Apricot sauce; toss gently to mix well and heat through. Serve with rice if desired.

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