Chicken-orange Stir-fry

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

Cooking Light SEPTEMBER 2000 Mandarin Oranges And Apricot Preserves Add A Fruity Sweetness To This Veggie-packed Chicken Stir Fry Recipe.

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