Orange-Pineapple Chicken Stir Fry

• 10 oz. Linguine
• 10 oz. skinless, boneless chicken breasts, sliced thin

Sauce:

• 3 tbsp. brown sugar
• 2 tsp. oil
• 1 cup chicken stock
• 1-1/2 cup chopped asparagus/broccoli
• 1/3 cup orange juice
• 1 cup sliced red pepper
• 1-1/2 Tbsp. cornstarch
• 1 cup chopped baby corn
• 2 tbsp. soy sauce
• 3/4 cup sliced water chestnuts
• 2 Tbsp. sesame oil
• 1 cup pineapple pieces
• 1-1/2 tsp. garlic (crushed)
• 3/4 cup mandarin oranges
• 1-1/2 tsp. ginger root

Directions:

Cook pasta, drain and place in serving bowl

Sauté chicken until brown but not cooked through. Put to one side.

Sauce:

Combine sugar, stock, juice, cornstarch, soy sauce, sesame oil, garlic and ginger. Mix well

Heat oil; Sauté asparagus, broccoli and red peppers until just tender (approx. 2 minutes)

Add corn, water chestnuts, pineapple, sauce and chicken

Cook until chicken is no longer pink and sauce has thickened (2  3 minutes)

Stir constantly

Add orange sections

Pour over pasta, toss and serve

Garnish with chopped cashews and green onions

Serves 6

By Darlene in Mississauga