Cooking Directions

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

Ingredients

• 2 tablespoons cornstarch
• 1.75 cups Swanson® Chicken Broth
• 2 tablespoons soy sauce
• 1.25 pounds skinless, boneless chicken breast halves, cut into strips
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup green pepperand/or red bell pepper strips
• 1 cup sliced onion
• 0.5 cup orange marmalade
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)