Apricot Orange Chicken Recipe

In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet 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. Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.