Orange-Ginger Chicken Stir-Fry

Preparation time: 15 minutes
Cook time: 20 minutes

Ingredients
3⁄4 cup POLANER Sugar Free Orange Marmalade or Sugar Free Pineapple Preserves
1⁄4 cup light soy sauce
2 tablespoons rice vinegar or cider vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
3 green onions, cut diagonally into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1⁄2 cup julienne-cut carrot (1 medium)
2 cups sliced mushrooms
1 tablespoon minced fresh ginger
1 clove garlic, minced
3⁄4 pound boneless skinless chicken breasts, cut into 1⁄2-inch strips
2 cups hot cooked brown rice
2 tablespoons slivered almonds, toasted


COMBINE marmalade, soy sauce, vinegar and cornstarch in small bowl; stir to dissolve cornstarch. Set aside.
HEAT oil in large skillet or wok over medium-high heat. Add green onions, bell pepper, broccoli and carrots; stir-fry 6 minutes or until crisp-tender. Add mushrooms and stir-fry 2 minutes. Remove from pan; keep warm.
ADD ginger, garlic and chicken to hot skillet; stir-fry 4 minutes or until chicken is no longer pink in center.
RETURN vegetables to pan. Stir in marmalade mixture and bring to a boil. Cook 1 minute or until thickened, stirring constantly. Serve over rice. Top with almonds.

Makes 4 servings (11⁄4 cups stir-fry and 1⁄2 cup rice per serving)