I really like this recipe because it’s one of the few recipes for sweet and sour chicken that doesn’t use coated, fried chicken nuggets. I don’t know which way is authentic but I like it with plain stir-fried chicken. This is very easy to make and I don’t see why you couldn’t change up the vegetables to suit your fancy. I made the sauce ahead and cut up the veggies and put both in the fridge until it was time to stir-fry. At that point, it went together quickly.
Sweet and Sour Chicken
1/2 cup apricot preserves
1 tbsp apple cider vinegar
1 tsp garlic salt
1 tsp ginger
2 tsps soy sauce
1/8 tsp red pepper flakes
4 tbsps canola oil
2 small zucchini, sliced
1/2 pound mushrooms, sliced
1 red sweet bell pepper, cut into strips
1 6 ounce pkg pea pods, fresh or frozen
1 lb chicken tenderloins
Hot cooked rice, if desired
Combine preserves, vinegar, garlic salt, ginger, soy sauce and red pepper flakes in a small bowl and whisk until well blended. Set aside.
Heat 2 tbsps oil in a wok or large skillet. Stir-fry the zucchini, mushrooms, and red bell pepper over medium-high heat until zucchini is crisp-tender. Transfer veggies to a plate.
Add remaining 2 tbsps of oil to wok and stir-fry the chicken tenderloins until cooked through and no longer pink inside. Add pea pods and cooked veggie mixture to cooked chicken and mix well. Heat through.
Pour apricot sauce over chicken and veggies and mix well making sure all is heated through.
Serve over rice if desired.
Makes 4 servings.