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, .

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