Remove skin and bones from chicken breasts; slice meat into long thin strips.
Place soy sauce in pie plate; dip chicken strips into sauce; brown quickly in salad oil or peanut oil in large frying pan.
Stir just enough unsweetened pineapple juice into cornstarch in cup to make a smooth paste; save for Step 5.
Stir remaining pineapple juice, and pineapple chunks and mushrooms with liquid into chicken in pan; heat to boiling.
Stir in cornstarch mixture and salt; cook, stirring constantly, until sauce boils 3 minutes.
Cover; simmer 15 minutes.
Stir in peas; arrange cabbage on top.
Cover; cook 8 minutes, or until peas and cabbage are tender.
Serve over cooked hot rice.