bird of paradise

Categories: Chinese; Chicken
Yield: 4 servings

Measure	Ingredient
1 can	(20 oz.) sliced pineapple in syrup
2	Whole chicken breasts,split (or 1 cut up 3 lb. fryer chicken)
2 tablespoons	Butter
¼ cup	Dry sherry
3 tablespoons	Soy sauce
2 larges	Cloves garlic,pressed
2 tablespoons	Finely chopped crystallized ginger
½ teaspoon	Salt
1	Red bell pepper,seeded,chunked
1½ cup	Sliced celery
½ cup	Sliced green onion
1	Papaya,peeled,sliced (optional)
1 tablespoon	Cornstarch

Drain pineapple, reserving syrup. Brown chicken in butter; Drain.

Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken. Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve cornstarch in ½ cup water. Stir into pan. Bring to boil. When thickened, spoon over chicken.