Description:

Poultry, Chinese

Source:

Jacquie

Serves/Makes: 4 servings

Ingredients

• 1 lb (.5 kg). uncooked chicken breast, cut into bite sized pieces
• 1/2 cup (125 ml) sliced celery cut in 1" cubes
• 1 green pepper, sliced
• 1 tbsp (15 ml). oil
• 1/2 cup (125 ml) sliced mushrooms
• 3 cubes vegetable bouillon
• 1 tomato, diced
• 1/2 cup (125 ml) unsweetened pineapple juice
• 1/4 cup (60 ml) sliced green onions
• 2 tbsp (30 ml). soy sauce
• 1-1/2 cups (350 ml) fresh Chinese pea pods
• 1/2 tsp (2 ml). ginger
• 1 4 oz (112 grm). can water chestnuts
• 1/2 tsp (2 ml). horseradish
• 3 cups (700 ml) fresh bean sprouts

Preparation

• 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.

Comments