2 T. cornstarch
1 can Chicken Broth
2 T. soy sauce
1 lb. skinless, boneless chicken breast, cut up
2 cloves garlic, minced
3 cups cut-up fresh vegetables (I used broccoli, onion and different peppers)
1/2 c. orange marmalade
hot cooked rice
MIX cornstarch, broth and soy.
SPRAY nonstick skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned and juices evaporate, stirring often.
ADD garlic and vegetables and stir-fry 5 min.
ADD cornstarch mixture and marmalade. Cook and stir until mixture boils and thickens. Serve over rice.