Pineapple Chicken

• 4 Tbsp. vegetable oil
• 2 lb. boneless, skinless chicken
• 5 slices ginger
• 1 c. pineapple chunks
• 1 c. pineapple juice
• 2 stalks celery
• 2 carrots
• 1 medium green pepper
• 1 Tbsp. sherry
• 1 Tbsp. cornstarch, mixed with 1/2 c. water
• 1/2 Tbsp. sugar

1. Cut the chicken into bite size pieces.
2. Slice celery into 1/2-inch pieces.
3. Skin carrots and slice into 1/2-inch pieces. Remove the core of the pepper and slice into pieces.
4. Mix sugar with the cornstarch and water.
5. Heat chicken in skillet.
6. Add pineapple and ginger; stir-fry for 2 minutes.
7. Add pineapple juice and 1/2 cup water; boil and simmer for 10 minutes.
8. Add celery and carrots; cook for 5 minutes.
9. Add pepper and sherry; mix well for 1 minute.
10. Thicken by adding cornstarch, sugar and water.
11. Serve over rice.

vegetable oil, chicken, ginger, pineapple, pineapple juice, stalks celery, carrots, green pepper, sherry, cornstarch, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900065 (may not work)