Sweet and Sour Chicken Stir Fry

1/2 cup apricot preserves
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon powdered ginger
1 teaspoon soy sauce
1/8 teaspoon crushed red pepper
2 medium zucchini, cut into 1/4-inch slices
1/4 cup salad oil
1/2 pound small mushrooms
1/2 teaspoon salt
2 whole large chicken breasts, skinned, boned and cut in 1-inch cubes
1 (6-ounce) package frozen pea pods, thawed

Stir apricot preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper together until well blended. Set aside.

Heat two tablespoons oil in wok or large skillet until hot. Over high heat, cook zucchini and mushrooms with salt until zucchini is tender-crisp. Stir constantly. Transfer mixture to a platter. Add remaining oil to wok; cook chicken until tender, stirring often. Add cooked zucchini, mushrooms and pea pods; stir gently until heated. Pour on apricot sauce; toss gently to mix well and heat through.

Serve with rice.

Makes e servings.