Chicken chop suey
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Uncooked chicken breast, |
| Cut in 1\" cubes | ||
| 1 | tablespoon | Oil |
| 3 | Cubes vegetable bouillon | |
| ½ | cup | Unsweetened pineapple juice |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Horseradish |
| ½ | cup | Sliced celery |
| 1 | Green pepper, sliced | |
| ½ | cup | Sliced mushrooms |
| 1 | Tomato, diced | |
| ¼ | cup | Sliced green onions |
| 1½ | cup | Fresh Chinese pea pods |
| 4 | ounces | Water chestnuts (1 can) |
| 3 | cups | Fresh bean sprouts |
Directions
Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.