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2 whole chicken breasts, skinned and boned
3 tbsp. soy sauce
1 tbsp. sherry
1/2 tsp. ground ginger
3 tbsp. oil
3 celery stalks, sliced
2 red peppers, cut in strips
2 onions, quartered
1 20oz. can pineapple chunks, in own juice
2 tbsp. vinegar
1/4 tsp. salt
1/4 cup water
1 tbsp. cornstarch
30 minutes before serving:
Cut each chicken breast in half, cut across width of each half into 1/8" thick slices. In bowl, stir chicken and the next 3 ingredients.
In skillet over medium high heat in hot oil cook vegetables until tender-crisp, remove.
In drippings over high heat cook chicken mixture until tender, stirring frequently. Return vegetables to skillet, add pineapple with syrup, vinegar, and salt.
In cup, stir water and cornstarch; add to skillet; cook until sauce is thickened and smooth, stirring constantly.
4 servings.
3 tbsp. soy sauce
1 tbsp. sherry
1/2 tsp. ground ginger
3 tbsp. oil
3 celery stalks, sliced
2 red peppers, cut in strips
2 onions, quartered
1 20oz. can pineapple chunks, in own juice
2 tbsp. vinegar
1/4 tsp. salt
1/4 cup water
1 tbsp. cornstarch
30 minutes before serving:
Cut each chicken breast in half, cut across width of each half into 1/8" thick slices. In bowl, stir chicken and the next 3 ingredients.
In skillet over medium high heat in hot oil cook vegetables until tender-crisp, remove.
In drippings over high heat cook chicken mixture until tender, stirring frequently. Return vegetables to skillet, add pineapple with syrup, vinegar, and salt.
In cup, stir water and cornstarch; add to skillet; cook until sauce is thickened and smooth, stirring constantly.
4 servings.
