Title: Stir-Fried Cooked Chicken and Pineapple
Categories: Poultry
Yield: 6 Servings

2 c Cooked chicken
1 c Celery
3 sl Canned pineapple
1 tb Cornstarch
2 ts Soy sauce
3 tb Water
2 -(up to)
3 tb Oil
1/2 ts Salt
1 ds Pepper
1/2 c Stock
1/2 ts Sugar

1. Bone cooked chicken; cut in 1/4-inch slices. Slice celery stalks
diagonally in 1-inch sections, then blanch. Cut each pineapple slice in 5
to 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.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.