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- Poultry, Chinese
Serves/Makes: 4 servings
- 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
- 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.
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