Tropical Hawaiian Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken breast
• 8 ounces water chestnuts (canned)
• 1/4 lb mushroom
• 1 large yellow onion
• 1/4 lb fresh spinach
• 1 red pepper
• 1/2 cup bamboo shoot (drained)
• 1 slice gingerroot (1/4 inch thick, 2 teaspoons red ginger)
• 3 stalks celery
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 2 tablespoons oyster sauce ((2 to 3)
• 1/4 teaspoon salt
• 1 1/4 cups chicken broth
• 1 (8 ounce) can unsweetened pineapple chunks (reserve juice)
• 1 1/2 tablespoons cornstarch
• 1 banana

Recipe

• 1 slice chicken into 1 1/2 inch long pieces.
• 2 slice the water chestnuts, mushrooms and yellow onion.
• 3 wash the spinach; remove and discard tough stems, slice the leaves.
• 4 thinly slice red pepper; reserve for garnish.
• 5 julienne the bamboo shoots, gingerroot and celery.
• 6 heat a wok or large skillet until very hot. add the oil.
• 7 when the oil is very hot, add the sliced chicken.
• 8 toss the chicken with chopsticks or two wooden spoons;.
• 9 stir-fry for about 2 minutes or until chicken starts to lose its pink color.
• 10 add the bamboo shoots, water chestnuts, celery, gingerroot, mushrooms, onion, oyster sauce and salt to the chicken in the wok.
• 11 stir-fry a few minutes longer, tossing with two chopsticks.
• 12 until the chicken is thoroughly cooked.
• 13 add the chicken broth; cover the wok and steam the chicken and the vegetables for about 1 minute over high heat.
• 14 remove from heat.
• 15 tip wok over a medium-sized bowl, keeping the wok partially covered with the lid.
• 16 let the excess liquid drain into the bowl.
• 17 add the reserved pineapple juice and cornstarch to the liquid in the bowl.
• 18 stir to combine.
• 19 stir the cornstarch mixture back into the chicken mixture in the wok.
• 20 cook over medium heat, stirring, about 2 minutes or until the sauce is thick and translucent. peel and slice the banana.
• 21 remove wok from heat and add the chicken mixture; toss gently with the chopsticks.
• 22 serve over fluffy rice; garnish with red-pepper strips.