Chicken Chop Suey

• 1 lb (.5 kg). uncooked chicken breast, cut into bite sized pieces
• 1/2 cup (125 ml) sliced celery cut in 1" cubes
• 1 green pepper, sliced
• 1 tbsp (15 ml). oil
• 1/2 cup (125 ml) sliced mushrooms
• 3 cubes vegetable bouillon
• 1 tomato, diced
• 1/2 cup (125 ml) unsweetened pineapple juice
• 1/4 cup (60 ml) sliced green onions
• 2 tbsp (30 ml). soy sauce
• 1-1/2 cups (350 ml) fresh Chinese pea pods
• 1/2 tsp (2 ml). ginger
• 1 4 oz (112 grm). can water chestnuts
• 1/2 tsp (2 ml). horseradish
• 3 cups (700 ml) fresh bean sprouts

1. Pan fry chicken in oil.
2. Remove from heat and set aside.
3. In another pan, crush bouillon cubes and dissolve in pineapple juice.
4. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
5. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes.
6. Pour over fresh bean sprouts, top with pineapple sauce.
7. Serve immediately.

chicken, celery, green pepper, oil, mushrooms, vegetable bouillon, tomato, pineapple juice, green onions, soy sauce, fresh chinese, ginger, water chestnuts, horseradish, fresh bean sprouts

Taken from online-cookbook.com/goto/cook/rpage/001661 (may not work)