Garlic Chicken Stir-Fry

Marinade:
1/4 c. brown sugar
1/3 c. soy sauce
1 Tbs. minced garlic

1/2 lb. of whole wheat linguine - cooked according to package directions
1 bag frozen stir-fry veggies
2 large skinless, boneless chicken breasts
1/4 c. water
2 tsp. of corn starch
soy sauce - to toss on noodles
seasame oil - to toss on noodles
red peper flakes (optional)
cashews (optional)

Mix ingredients for marinade and poor over chicken. Let marinade for 2-3 hours in fridge. Remove chicken from fridge and cut into bite size pieces. Saute on med-high heat in about a tablespoon of olive oil until cooked through.

Remove chicken from pan. Turn heat down to medium and add veggies to pan along with marinade and let simmer for about 5 minutes. Mix corn starch into water and then add to simmering veggies and allow to thicken. Add chicken back to pan.

Add about a tablespoon of soy sauce and a teaspoon of seasame oil to linguine noodles and toss.

Spoon stir-fry over noodles and serve. Top with a pinch of red peper flakes and some cashews for extra flavor if desired.