Stir-fried cooked chicken and pineapple
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chicken |
| 1 | cup | Celery |
| 3 | slices | Canned pineapple |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Soy sauce |
| 3 | tablespoons | Water (up to) |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| ½ | cup | Stock |
| ½ | teaspoon | Sugar |
Directions
1. Bone cooked chicken; cut in ¼-inch slices. Slice celery stalks diagonally in 1-inch sections, then blanch. Cut each pineapple slice in 5 to 6 chunks.
2. Blend cornstarch, soy sauce and water to a paste.
3. Heat oil. Add salt and pepper, then chicken. Stir-fry to brown lightly.
4. Add celery, pineapple chunks, stock and sugar. Stir in gently, only to heat through.
5. Stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .