Stir-Fried Chicken Salad

• 8 oz. chicken breast strips
• 2 c. bok choy (green tops and white bottom)
• 1 (6 1/2 oz.) can bean sprouts, drained
• 1 (6 1/2 oz.) can bamboo shoots, drained
• 1 (6 1/2 oz.) can water chestnuts, drained
• 1 c. snow peas, stems removed
• 1 c. sliced carrots
• 1 c. Chinese cabbage, shredded
• 8 oz. pkg. shiitake mushrooms, sliced
• peanut oil or sesame oil for sauteing
• mixed salad greens
• toasted sesame seed for garnish, if desired
• 2 c. pineapple juice
• 1/2 c. soy sauce
• 1/2 c. brown sugar
• 1/2 tsp. ginger
• 1/2 tsp. garlic powder
• 1/2 tsp. dry mustard

1. Combine pineapple juice, soy sauce, brown sugar, ginger, garlic powder and mustard in large bowl.
2. Place chicken strips in mixture and marinate for a few hours.
3. Saute chicken in oil until done.
4. Add vegetables and continue cooking a few minutes.
5. Place salad greens in bottom of bowl.
6. Pour stir-fry over greens. Garnish with sesame seed if desired.
7. Serve.

chicken breast strips, bok choy, bean sprouts, bamboo shoots, water chestnuts, snow peas, carrots, chinese cabbage, shiitake mushrooms, peanut oil, mixed salad greens, pineapple juice, soy sauce, brown sugar, ginger, garlic powder, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163515 (may not work)