Jade Empress Chicken

• 1/2 c. dry sherry
• 1/2 to 1 1/2 Tbsp. soy sauce
• 1 tsp. grated fresh ginger
• 3 cloves garlic, minced or crushed
• 2 small boneless chicken breast halves, skinned and cut in 1-inch cubes
• 1/2 c. defatted chicken stock
• 1 1/2 c. sliced mushrooms
• 1 1/2 c. sliced celery
• 1 c. coarsely chopped onions
• 1 large green pepper, cut in chunks
• 2 (8 oz.) cans unsweetened pineapple chunks (juice packed)
• 2 Tbsp. arrowroot
• 3/4 c. sliced green onions

1. Combine the sherry, soy sauce, ginger and garlic in a bowl. Place the chicken cubes in the mixture and marinate in the refrigerator for several hours or overnight.
2. In a large skillet bring the stock to a boil.
3. Add the mushrooms and stir-fry for 2 minutes.
4. Add the celery, onions and green pepper and stir-fry an additional 2 minutes.
5. Stir in the chicken and marinade and cook until the chicken is opaque, about 2 minutes.
6. Drain the pineapple, reserving the juice, and cut the chunks into thirds, setting them aside.

sherry, soy sauce, ginger, garlic, chicken breast halves, chicken, mushrooms, celery, onions, green pepper, pineapple, arrowroot, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268425 (may not work)