Chicken Luau

• 1 red or yellow bell pepper, long strips
• 4 to 6 chicken breasts, skinless and sliced in long pieces
• 1 grated carrot (large grate)
• 1/2 c. diced celery
• 1 can pineapple chunks, reserve juice
• 1/2 bunch green onions, chopped
• 1/2 c. almond slivers
• 1/2 pkg. Ramen noodles, crushed, reserve seasoning pack
• 1/2 carton mushrooms, sliced
• 3 to 4 garlic cloves

1. Dip chicken slices in a 50-50 mixture of flour and cornmeal. Heat 3 tablespoons of liquid oil in wok or large saucepan.
2. Saute chicken in mashed garlic clove until golden brown.
3. Drain, but leave oil and breading mixture in wok.
4. Increase heat and add 2 to 3 tablespoons oil to accommodate prepared vegetables and stir-fry until somewhat softened.
5. Add 1/2 package crushed Ramen noodles and seasoning pack.
6. Pour pineapple juice into frying vegetables; add chicken and cook until vegetables are done but still a bit crunchy. To zip up the dish, add hot chopped peppers, chiles or cayenne. Serve over Mahatma yellow saffron rice.

red, chicken breasts, carrot, celery, pineapple, green onions, almond slivers, ramen noodles, mushrooms, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761779 (may not work)