Orange Chicken And Vegetable Stir-Fry - cooking recipe

Ingredients

2 tablespoons cornstarch
1 3/4 cups Swanson(R) Chicken Stock
2 tablespoons soy sauce
Vegetable cooking spray
1 pound skinless, boneless chicken breast, cut into strips
2 cloves garlic, minced
3 cups cut-up fresh vegetables (see Note)
1/2 cup orange marmalade
4 cups hot cooked rice, cooked without salt

Preparation

Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.
Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it's well browned, stirring often.
Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.
Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.