Chicken-Orange Stir-Fry

Ingredients

• ½ pound green beans, trimmed and diagonally sliced
• 1 (8-ounce) package presliced mushrooms
• 1 ½ teaspoons cornstarch
• 3 cups hot cooked rice
• 2 tablespoons slivered almonds, toasted
• 1 (11-ounce) can mandarin oranges in light syrup, undrained
• ¹/₃ cup thawed orange juice concentrate, undiluted
• + 14 more ingredients
• • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 ½ teaspoons apricot preserves
  • ½ teaspoon dark sesame oil
  • ¹/₈ teaspoon chili oil (optional)
  • 1 garlic clove, minced
  • ½ pound skinned, boned chicken breasts, cut into bite-size pieces
  • 1 ½ teaspoons canola or vegetable oil
  • 1 cup (1-inch) diagonally sliced asparagus (about 4 ounces)
  • ½ cup (3-inch) julienne-cut red bell pepper
  • ½ cup (3-inch) julienne-cut zucchini (about 1 small)
  • ½ cup (3-inch) julienne-cut carrot (about 1 medium)
  • ½ cup snow peas
  • ½ cup diagonally sliced celery

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...

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