Addie's Empress Chicken

• 4 large boneless skinless chicken breasts
• 2 cups fresh mushrooms, sliced
• 3 tablespoons olive oil
• 2 cups celery, sliced
• 1 large green pepper, diced
• 1 (13 ounce) can pineapple tidbits
• 12 cup dry sherry
• 14 cup soy sauce (I use gluten free)
• 1 teaspoon garlic salt
• 12 teaspoon ground ginger
• 2 tablespoons cornstarch
• 2 -3 green onions, sliced
• 12 cup salted cashews

1. Cut chicken into 1 inch pieces.
2. Saute mushrooms in oil.
3. Stir in celery and green pepper.
4. Cook 2 to 3 minutes.
5. Stir in chicken, cooking until it turns creamy white.
6. Meanwhile, drain pineapple.
7. Reserve all syrup.
8. Combine syrup, sherry, soy sauce, garlic salt, ginger and cornstarch.
9. Stir into pan juices until thickened.
10. Fold in pineapple tidbits and green onions.
11. Sprinkle with cashews to serve.
12. Serve with rice and a cup of tea.

chicken breasts, fresh mushrooms, olive oil, celery, green pepper, pineapple tidbits, sherry, soy sauce, garlic salt, ground ginger, cornstarch, green onions, cashews

Taken from www.food.com/recipe/addies-empress-chicken-283426 (may not work)