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An authentic tasting sweet & sour sauce that makes flavourful Chinese food possible right from home. Say goodbye to delivery!
Preparation Time: 15 minutesCooking Time: 15 minutes
Makes: 4 servings
3/4 cup (175 mL) Smucker's® No Sugar Added Apricot Fruit and White Concentrated Grape Juice Spread2 tbsp (30 mL) vinegar1 1/2 tsp (7 mL) garlic salt1 1/2 tsp (7 mL) ginger1 1/2 tsp (7 mL) soy sauce1/4 tsp (1 mL) crushed red pepper flakes2 medium zucchini4 large boneless chicken breasts, cut into 1” (2.5 cm) cubes2 tbsp (30 mL) Crisco® Vegetable or Canola Oil1/2 lb (250 g) small mushrooms, sliced6 oz (175 g) fresh pea pods (2 cups/500 mL)1/2 tsp (2 mL) salt Hot cooked rice
1. Combine apricot spread, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until blended. Set aside.2. Halve zucchini lengthwise. Cut into 1/4” (1 cm) slices; set aside. Heat 1 tbsp (15 mL) oil in wok or large skillet over high heat; stir-fry chicken until tender and browned. Remove from pan. Add remaining oil, zucchini, mushrooms and pea pods. Stir-fry until zucchini is tender-crisp, about 5 minutes. Add apricot sauce and chicken, toss gently to mix well and heat through. Season to taste. Serve with hot cooked rice.
Prep Time: 15 minutes Cooking Time: Cooking Time - 8 Minutes Makes: 6 servings
Rating:
Prep Time: 20 minutes Cooking Time: 15 minutes Makes: 4 servings
Prep Time: 15 minutes Cooking Time: 10 minutes Makes: 24 appetizers
A flavourful stir-fry for beef, chicken or shrimp. Use any combination of fresh vegetables you have on hand.
Prep Time: 20 minutes Cooking Time: 15 minutes Makes: 6 servings
The citrus flavours in this stir-fry sauce go well with shrimp or chicken. For added heat, toss in red pepper flakes.
Prep Time: 20 minutes Cooking Time: Makes: about 6 servings
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