12 oz (350 g) uncooked linguine
1 medium red bell pepper
1 small red onion
1 tbsp (15 mL) vegetable oil
1 1/2 lbs (675 g) chicken tenders
1 tbsp (15 mL) Asian Seasoning Mix
1 bag (16 oz/450 g) fresh stir-fry vegetable mix
1/3 cup (75 mL) chopped cashews (optional)
1 cup (250 mL) chicken broth
1/3 cup (75 mL) orange marmalade
1/4 cup (50 mL) reduced-sodium soy sauce
2 tbsp (30 mL) cornstarch
3 garlic cloves, pressed
2 tsp (10 mL) grated fresh gingerroot
1. Bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions; drain in large Stainless Mesh Colander.
2. Meanwhile, using Santoku Knife, slice bell pepper into strips and onion into thin wedges. Heat oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. Slice chicken on a bias into 1/2-in. (1-cm) pieces. Combine chicken and seasoning mix in Stainless (4-qt./4-L) Mixing Bowl. Add chicken to Skillet; cook and stir 4-6 minutes or until centers of chicken are no longer pink. Add bell pepper, onion and stir-fry mix to Skillet; cook and stir 2-3 minutes or until vegetables are crisp-tender.
3. Whisk together glaze ingredients in Small Batter Bowl. Move chicken and vegetables up sides of the Skillet, making a well in center; add glaze and bring to a boil. Add pasta to Skillet; toss with chicken, vegetables and glaze. Garnish with cashews, if desired.
Yield: 6 servings