Chinese Chicken With Pineapple Recipe
Ingredients
| 12 ounces cooked, skinned and boned chicken breasts | ||
| 1 cup shredded Chinese cabbage | ||
| 4 ounces bamboo shoots, sliced thin | ||
| Celery | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| 2 envelopes instant chicken broth and seasoning mix | ||
| Pineapple slices | 4 Small, cut in to chunks | |
| Artificial sweetener to equal 2 teaspoons sugar | ||
| Soy sauce | 2 Tablespoon | |
| Pepper | 1 Dash | |
Directions
Cut the chicken into thin diagonal strips and set aside.
Cook cabbage, bamboo shoots, celery and mushrooms in 3/4 cup water and 1 envelope broth mix.
As soon as liquid boils out, add remaining water and broth mix, pineapple and pineapple juice, sweetener, soy sauce and pepper.
Bring to boil, let liquid cook down about half and stir in chicken.
Don't let the chicken strips boil turn off heat; they'll warm in the sauce.
Cook cabbage, bamboo shoots, celery and mushrooms in 3/4 cup water and 1 envelope broth mix.
As soon as liquid boils out, add remaining water and broth mix, pineapple and pineapple juice, sweetener, soy sauce and pepper.
Bring to boil, let liquid cook down about half and stir in chicken.
Don't let the chicken strips boil turn off heat; they'll warm in the sauce.
Chef
