Cook pasta, drain and place in serving bowl
Sauté chicken until brown but not cooked through. Put to one side.
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)
Add orange sections
Pour over pasta, toss and serve
Garnish with chopped cashews and green onions
By Darlene in Mississauga
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