Serves: 6
Total Calories: 238
1. Bone cooked chicken cut in w-inch slices. Slice celery stalks diagonally in 1-inch sections, then blanch. Cut each pineapple slice in 5 or 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Cooked Chicken And Pineapple recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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