Created by BakinBaby on January 13, 2021
Step 1: In a large bowl, combine cornstarch, salt, tequila (2 tablespoons) & 1/4 cup broth, add chicken and toss, cover and refrigerate 1 hour or overnight.
Step 2: Cook linguine according to directions, drain and put in a large bowl.
Step 3: In a large skillet, heat oil over medium heat, lift chicken from marinade & stir fry chicken about 4 minutes, stir in 1/2 cup tequila & cook 2 more minutes, add 1/4 cup broth, onion, peppers, corn, tomato, orange juice and 2 tablespoons oil, and salt to skillet, let it cook about 2 minutes.
Step 4: Stir in reserved cornstarch mixture & and bring to boil, just to thicken.
Step 5: Add chicken/vegetable mixture to cooked linguine, serve warm with a sprinkle of fresh cilantro.