|Lite soy sauce||1 Teaspoon|
|Turkey breast||1 1⁄2 Pound, skinned, boned and cubed, uncooked|
|Onion||1 Cup (16 tbs), sliced|
|Safflower oil/Corn oil||1 1⁄2 Tablespoon, divided|
|Celery||1 Cup (16 tbs), diagonally sliced|
|Canned water chestnuts||8 Ounce, drained and sliced|
|Pineapple chunks juice packed/Pineapple tidbits juice packed||1 Cup (16 tbs)|
|Pineapple juice||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
In a small bowl combine cornstarch, water, soy sauce and salt; mix well.
Coat turkey cubes with cornstarch mixture.
In a skillet over medium-high heat saute onion in 1/2 tablespoon oil.
Add celery and water chestnuts.
Cook for 2 minutes.
Remove vegetables from skillet.
To skillet add remaining 1 tablespoon oil and turkey.
Saute until brown.
Add sauteed vegetables, pineapple and juice.
Simmer for 10 minutes.
Serve with hot rice.