Chicken Stir-Fry(Yields 3 Servings)

• 8 oz. chicken breast
• 2 Tbsp. olive oil
• 1 medium white onion, quartered
• 1 green pepper, julienne 1 to 1 1/2-inch
• 2 celery ribs, chopped
• 1 carrot, sliced
• 1 yellow squash, julienne 1 to 1 1/2-inch
• 12 snow pea pods
• 4 mushrooms, quartered
• 1 (8 1/4 oz.) can pineapple chunks, drained
• 2 Tbsp. cornstarch
• 1/4 c. water

1. Prepare sauce and set aside.
2. Skin and bone chicken and cut into 1/2-inch cubes.
3. Saute in olive oil in large skillet.
4. Remove from pan, reserving oil and juices in pan.
5. Keep chicken warm. Saute vegetables in same pan with olive oil until tender-crisp. Add cooked chicken, sauce and drained pineapple chunks.
6. Cook until thoroughly heated, stirring occasionally.
7. Dissolve cornstarch in water and add to sauce, gently stirring until thickened.
8. Serve over cooked rice and garnish with fried wontons.

chicken breast, olive oil, white onion, green pepper, celery, carrot, yellow squash, snow, mushrooms, pineapple, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029603 (may not work)