Yield: 6 servings
Measure | Ingredient |
---|---|
3 tablespoons | Vegetable oil |
2 cups | Cooked, boned chicken cut into small chunks |
½ cup | Celery, diced |
½ cup | Scallions, finely sliced |
2 tablespoons | Soy sauce |
½ cup | Macadamia nuts, chopped |
½ teaspoon | Sugar |
½ cup | Chicken stock |
1 cup | Fresh pineapple, cut in chunks |
Heat oil in wok, or skillet, and saute chicken, scallions and celery for 3 minutes. Stir in soy sauce, nuts and chicken stock. Cover and simmer for 5 minutes. Add pineapple and simmer another 3 minutes.
**If macadamia nuts are not available, use brazil nuts.
From: Delicious Orchards, A Collection of Recipes Shared By: Pat Stockett