A savory, orange and pineapple chicken stir-fry with onion and snow peas.

Orange Pineapple Chicken Stir-Fry

Nonstick cooking spray

4 boneless, skinless chicken breasts cut in thin slices
1 clove garlic, minced
1 medium onion, sliced in rings
1 (6-ounce) package frozen snow pea pods
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
1 (14-ounce) can pineapple tidbits in own juice, drained
2 tablespoons cornstarch
1/2 cup chicken broth - divided use
1 (11-ounce) can mandarin orange slices, drained

1. Preheat heavy frypan about 3 minutes on medium high temperature; spray with nonstick cooking spray. Add chicken breast strips and minced garlic and stir fry about 3 minutes.
2. Increase temperature to high and add onion and snow pea pods, stir frying about 3 minutes.
3. Add salt, pepper, ginger and pineapple, continuing to stir fry about 3 minutes more.
4. 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.
5. Add mandarin oranges and heat only until hot through, about 2 minutes, stirring gently to keep orange sections from breaking.
6. Serve over rice or with wide Oriental noodles.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.