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Ingredients

• 1 (11-ounce) can mandarin oranges in light syrup, undrained
• 1/3 cup thawed orange juice concentrate, undiluted
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons apricot preserves
• 1/2 teaspoon dark sesame oil
• 1/8 teaspoon chili oil (optional)
• 1 garlic clove, minced
• 1/2 pound skinned, boned chicken breasts, cut into bite-size pieces
• 1 1/2 teaspoons canola or vegetable oil
• 1 cup (1-inch) diagonally sliced asparagus (about 4 ounces)
• 1/2 cup (3-inch) julienne-cut red bell pepper
• 1/2 cup (3-inch) julienne-cut zucchini (about 1 small)
• 1/2 cup (3-inch) julienne-cut carrot (about 1 medium)
• 1/2 cup snow peas
• 1/2 cup diagonally sliced celery
• 1/2 pound green beans, trimmed and diagonally sliced
• 1 (8-ounce) package presliced mushrooms
• 1 1/2 teaspoons cornstarch
• 3 cups hot cooked rice
• 2 tablespoons slivered almonds, toasted

Description

Mandarin Oranges And Apricot Preserves Add A Fruity Sweetness To This Veggie-packed Chicken Stir Fry Recipe.

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