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.