Orange Chicken and Vegetable Stir-Fry

Ingredients

• 1.8 cups chicken stock see swanson®
• 4 cups rice hot cooked
• 2 tablespoons cornstarch 
• 2 cloves garlic minced
• 0.5 cup orange marmalade 
• 1 pound chicken breast boneless skinless cut into strips
• 2 tablespoons soya sauce 
• 3 cups cut-up vegetables fresh (see Note)

Equipment

• bowl
• frying pan

Directions

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