Chicken-Orange Stir-Fry

Ingredients

• 1.5 teaspoons apricot preserves 
• 1 cup asparagus diagonally sliced (1-inch) ( 4 ounces)
• 0.5 cup julienne-cut bell pepper red (3-inch)
• 0.5 cup julienne-cut carrot (3-inch) ( 1 medium)
• 0.5 cup celery diagonally sliced
• 3 cups rice hot cooked
• 1.5 teaspoons cornstarch 
• 0.5 teaspoon sesame oil dark
• 1 tablespoon ginger fresh minced peeled
• 1  garlic clove minced
• 0.5 pound green beans trimmed diagonally sliced
• 2 tablespoons soya sauce low-sodium
• 11 ounce mandarin oranges in syrup light undrained canned
• 8 ounce pre mushrooms 
• 0.3 cup orange juice concentrate undiluted thawed
• 0.5 pound skinned cut into bite-size pieces
• 2 tablespoons slivered almonds toasted
• 0.5 cup snow peas 
• 1.5 teaspoons vegetable oil 
• 0.5 cup julienne-cut zucchini (3-inch) ( 1 small)

Equipment

• bowl
• frying pan
• whisk
• wok
• colander

Directions

1. Drain oranges in a colander over a bowl, reserving syrup.
2. Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk.
3. Add chicken; cover and marinate in refrigerator 1 hour.
4. Heat canola oil in a stir-fry pan or wok over medium-high heat.
5. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender.
6. Add mushrooms, and stir-fry for 2 minutes.
7. Remove vegetable mixture from pan.
8. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan.
9. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk.
10. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges.
11. Serve over rice and almonds.