Ingredients:
- 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
| 
