Chinese Chicken With Pineapple
|Cooked skinned boned chicken breast||12 Ounce|
|Shredded cabbage||1 Cup (16 tbs) (Use Chinese Variety)|
|Bamboo shoots||4 Ounce, sliced thin|
|Celery||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant chicken broth and seasoning mix||2 Tablespoon (2 Envelopes)|
|Canned pineapple slices||4 Small, cut into chunks (Canned In Its Own Juice)|
|Artificial sweetener||2 Teaspoon (Equal To 2 Teaspoons Sugar)|
|Soy sauce||2 Tablespoon|
Cut the chicken into thin diagonal strips and set aside.
Cook cabbage, bamboo shoots, celery and mushrooms in 3/4 cup water and 1 envelope broth mix.
As soon as liquid boils out, add remaining water and broth mix, pineapple and pineapple juice, sweetener, soy sauce and pepper.
Bring to boil, let liquid cook down about half and stir in chicken.
Don't let the chicken strips boil turn off heat; they'll warm in the sauce.