Orange Chicken and Vegetable Stir-Fry

2 tablespoons cornstarch

1 ¾ cups Swanson® Chicken Stock

2 tablespoons soy sauce

Vegetable cooking spray

1 pound skinless, boneless chicken breast, cut into strips

2 cloves garlic, minced

3 cups cut-up fresh vegetables (see Note)

½ cup orange marmalade

4 cups hot cooked rice, cooked without salt

Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.

Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it s well browned, stirring often.

Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp.

Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.