Orange & Pineapple Chicken Stir-Fry

• linguine↗10 ounces
• boneless skinless chicken breasts (sliced thin)↗10 ounces
• asparagus (chopped)↗1 1⁄2 cups
• sweet red peppers (sliced)↗1 1⁄2 cups
• baby corn (chopped)↗1 cup
• water chestnut (sliced) (optional)↗3⁄4 cup
• bamboo shoot (canned) (optional)↗3⁄4 cup
• pineapple chunk↗1 cup
• mandarin orange section↗1 cup
• oil2 teaspoons
• Sauce
• brown sugar↗3 tablespoons
• chicken stock↗1 cup
• orange juice↗1⁄3 cup
• cornstarch↗1 1⁄2 tablespoons
• tablespoons soya sauce↗2
• tablespoons sesame oil↗2
• teaspoons garlic (crushed)↗1 1⁄2
• teaspoons gingerroot (crushed)1 1⁄2

Step-by-step instructions

1. 1

   Combine all sauce ingredients in a small bowl and set aside.

2. 2

   Cook pasta until firm to the bite, drain and set aside.

3. 3

   Saute chicken in a non-stick skillet at med high heat until just browned. remove from pan and set aside.

4. 4

   In the same skillet, add oil and saute asparagus and red pepper until just tender (about 2-3 minutes).

5. 5

   Add Chicken, corn, pineapple (water chestnuts and bamboo shoots if using) and sauce and cook on med high until sauce has thickened and there is no pink in the chicken (about 2 minutes).

6. 6

   Add orange sections and pour over pasta, toss and serve hot.