Orange Ginger Pineapple Chicken Stir Fry - serves 4

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 tsp salt
1/4 tsp pepper
1/2 tsp ginger
1 can 14 ounces pineapple tidbits in own juice, drained
2 tbsp 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 tbsp 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.
Serve over rice or with wide Oriental noodles.