1 1/2 pounds boneless,
skinless chicken breasts cut in thin slices (about 2 whole breasts)
1 clove garlic, minced
1 medium orange, sliced in rings
1 package (6 ounces) frozen snow pea pods
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ginger
1 can (14 ounces) pineapple tidbits in own juice, drained
2 tablespoons cornstarch
1/2 cup chicken broth, divided
1 can (11 ounces) mandarin orange slices, drained
Preheat heavy frypan about
3 minutes on medium high temperature; spray with nonstick corn
oil cooking spray. Add chicken breast strips and minced garlic
and stir fry about 3 minutes.
Increase temperature to
high and add onion and snow pea pods, stir frying about 3 minutes.
Add salt, pepper, ginger
and pineapple, continuing to stir fry about 3 minutes more.
In small bowl, mix cornstarch
with 2 tablespoons of the chicken broth, stirring until smooth.
Slowly stir in remaining broth and then add to mixture in frypan,
stirring gently to mix evenly.
Add mandarin oranges and
heat only until hot through, about 2 minutes, stirring gently
to keep orange sections from breaking.
