Sherried Chinese Chicken
|Long grain and wild rice||6 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned pineapple chunks||20 Ounce (1 Can)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Mai tai mix||1 1⁄8 Ounce (2 Packages, 9/16 Ounce Each)|
|Cubed cooked chicken||2 Cup (32 tbs) (1 1/2 Inch Pieces)|
|Vegetable oil||1 Tablespoon|
|Canned mixed chinese vegetables||16 Ounce, drained (1 Can)|
|Frozen peas||1 Cup (16 tbs), thawed|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Canned mushroom caps||4 Ounce, drained (1 Can)|
|Sliced pimiento||2 Tablespoon (1/2 Inch X 1/4 Inch Pieces)|
Cook contents of rice and seasoning packets in water and butter or margarine according to package directions.
Drain pineapple chunks; reserve 1/4 cup syrup.
Combine reserved pineapple syrup, soy sauce, sherry and Mai-Tai mix.
Pour over chicken.
Refrigerate while preparing remaining ingredients.
Heat oil in wok or large skillet.
Add pineapple chunks, Chinese vegetables, peas, almonds, mushroom caps and pimiento.
Pour 1/4 cup of chicken marinade into a small bowl.
Add chicken and remaining marinade to wok or skillet.
Stir and heat thoroughly.
Combine the 1/4 cup marinade and cornstarch; stir until free of lumps.
Add to chicken mixture.
Cook until thickened and clear, about 5 minutes, stirring carefully.