2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons soy sauce
Vegetable cooking spray
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
2 cloves garlic, minced
3 cups cut-up fresh vegetables (broccoli florets, green and/or red pepper strips and sliced onions)
1/2 cup orange marmalade
1 cup regular long-grain white rice
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
Spray a 12-inch skillet with the 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 white rice.