Stir jam, vinegar, garlic salt, ginger, soy sauce and red pepper flakes. Set aside.
Cook zucchini and bell pepper on high in oil until crisp. Add mushrooms. Remove from pan.
Cook chicken in remaining oil. Add back vegetable mixture and add pea pods. Heat through. Add sauce mixture, then pineapple. Heat through. Serve over hot cooked rice.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 122 (33%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 27.8mg||9 %|
|Sodium 144.7mg||5 %|
|Potassium 534.5mg||14 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 47.4g|
|Protein 14g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 370
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