Apricot Orange Chicken

• 1-1/2 cups reduced-sodium chicken broth
• 3/4 cup uncooked long grain rice
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 2 teaspoons canola oil
• 1/2 cup 100% orange marmalade spreadable fruit
• 1/3 cup dried apricots, cut into thirds
• 1/2 to 1 teaspoon Chinese five-spice powder
• 1 teaspoon reduced-sodium soy sauce

1. In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
2. Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a
3. or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil.
4. Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

chicken broth, long grain rice, cornstarch, cold water, chicken breasts, canola oil, dried apricots, soy sauce

Taken from www.tasteofhome.com/recipes/apricot-orange-chicken/ (may not work)