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1 lb uncooked chicken breast, cut 1 ea green pepper, sliced
1 tb oil 1/2 c sliced mushrooms
3 ea cubes vegetable bouillon 1 ea tomato, diced
1/2 c unsweetened pineapple juice 1/4 c sliced green onions
2 tb soy sauce 1 1/2 c fresh Chinese pea pods
1/2 ts ginger 1 cn (4 oz) water chestnuts
1/2 ts horseradish 3 c fresh bean sprouts
1/2 c sliced celery
4 servings
Uncooked chicken breast, to be cut in 1" cubes .
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. Serves 4
1 tb oil 1/2 c sliced mushrooms
3 ea cubes vegetable bouillon 1 ea tomato, diced
1/2 c unsweetened pineapple juice 1/4 c sliced green onions
2 tb soy sauce 1 1/2 c fresh Chinese pea pods
1/2 ts ginger 1 cn (4 oz) water chestnuts
1/2 ts horseradish 3 c fresh bean sprouts
1/2 c sliced celery
4 servings
Uncooked chicken breast, to be cut in 1" cubes .
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. Serves 4
