Pineapple Walnut Stir-Fry

• 1 (20 oz.) can chunk pineapple in syrup
• boiling water
• 1/2 c. walnuts
• vegetable oil
• 1 whole chicken breast, split, boned and sliced
• 1 large clove garlic, pressed
• 1 medium onion, sliced
• 2 Tbsp. chopped ginger root
• 1/2 lb. broccoli, cut in florets
• 3 Tbsp. soy sauce
• 1 Tbsp. cornstarch

1. Drain pineapple, reserving syrup.
2. Pour boiling water over walnuts.
3. Let stand 2 minutes.
4. Drain.
5. Heat 2 tablespoons oil in wok or skillet.
6. Stir-fry walnuts until brown.
7. Remove and drain. Add oil as needed.
8. Stir-fry chicken, garlic, onion and ginger until chicken turns white.
9. Remove.
10. Add broccoli.
11. Stir-fry until tender-crisp.
12. Return nuts and chicken mixture to wok.
13. Add pineapple.
14. Combine syrup, soy sauce and cornstarch.
15. Stir into pineapple mixture.
16. Cook until sauce boils and thickens.
17. Serve with rice.
18. Makes 4 to 6 servings.

pineapple, boiling water, walnuts, vegetable oil, chicken, clove garlic, onion, ginger root, broccoli, soy sauce, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613450 (may not work)