1/2 c. low sugar apricot spread
1 tbsp. vinegar
1 tsp. garlic powder
1 tsp. powdered ginger
1 tsp. soy sauce
1/8 tsp. crushed red pepper
2 medium zucchini
1/4 c. salad oil, divided
1/2 lb. small mushrooms
2 whole large chicken breasts boned and cut in 1 inch cubes
1- 6 oz. pkg. frozen pea pods, thawed

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

Halve zucchini, cut in 1/4 inch slices. Heat 2 tablespoons of oil in wok or 5 quart Dutch oven until hot. Over high heat, cook zucchini and mushrooms (with salt, if desired) until zucchini is crisp-tender. Transfer mixture to 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.

Makes 4 servings.