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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My MIL, Addie was an adventurous cook. This is one of her great recipes from the 1970s. A wok would work well in preparing this recipe, but is not really necessary, a 12 inch frying pan will do, nicely. Ingredients:
4 large boneless skinless chicken breasts |
2 cups fresh mushrooms, sliced |
3 tablespoons olive oil |
2 cups celery, sliced |
1 large green pepper, diced |
1 (13 ounce) can pineapple tidbits |
1/2 cup dry sherry |
1/4 cup soy sauce (i use gluten free) |
1 teaspoon garlic salt |
1/2 teaspoon ground ginger |
2 tablespoons cornstarch |
2 -3 green onions, sliced |
1/2 cup salted cashews |
Directions:
1. Cut chicken into 1 inch pieces.
2. Saute mushrooms in oil. Stir in celery and green pepper. Cook 2 to 3 minutes.
3. Stir in chicken, cooking until it turns creamy white.
4. Meanwhile, drain pineapple. Reserve all syrup.
5. Combine syrup, sherry, soy sauce, garlic salt, ginger and cornstarch. Stir into pan juices until thickened.
6. Fold in pineapple tidbits and green onions.
7. Sprinkle with cashews to serve.
8. Serve with rice and a cup of tea.
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