CHICKEN-ORANGE STIR-FRY 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 silvered almonds, toasted

Drain oranges in a colander over a bowl, reserving syrup.

Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken, cover and marinate in refrigerator 1 hour.

Heat canola oil in a stir-fry pan or wok over medium-high heat. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender. Add mushrooms, and stir-fry for 2 minutes. Remove vegetable mixture from pan. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges. Serve over rice and almonds.

Serves 4.

1 Serving - 1 1/2 cups chicken mixture, 3/4 cup rice, and 1 1/2 teaspoons almonds: Calories: 434 (Cal. from fat: 11%), Fat: 5.5g (Saturated: 0.7g), Cholesterol: 33mg, Sodium: 313mg, Carohydrate: 76g, Protein: 21.9g.

[Cooking Light, September 2000]