Chicken Pineapple Bamboo And Chestnut Stir-Fry
|Chicken breast halves||4|
|Water||2 Cup (32 tbs)|
|Canned pineapple slice||2|
|Sliced celery cabbage||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Peeled diced water chestnuts||1⁄2 Cup (8 tbs)|
|Sliced bamboo shoots||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Water||2 1⁄2 Cup (40 tbs)|
|Cornstarch||3 Teaspoon, mixed with water|
Put the chicken in a saucepan, cover with water, bring to a boil and simmer for 20 minutes.
Remove from the water and when cool remove the skin and slice against the grain into 1/4 inch slices.
Cut each pineapple slice into 10 chunks and set aside.
Heat a pan with the oil, and when it is hot add the cabbage, celery, water chestnuts and bamboo shoots and saute for 2 minutes, stirring constantly.
Add the chicken, salt, sugar and pepper and slowly the water.
Cover the pan and cook over medium heat for 6 minutes.
Add the pineapple and the thickening and when the sauce is hot and thick turn onto a platter and serve at once.