Recipe - Stir-Fried Chicken And Pineapple 2

1 Chicken breast
1 teaspoon Cornstarch
1 teaspoon Soy sauce
One half teaspoon Salt
4 sl Canned pineapple
One half Clove garlic
1 tablespoon Cornstarch
2 tablespoon Soy sauce
2 tablespoon Water
4 tablespoon Pineapple juice
1 teaspoon Vinegar
3 tablespoon Oil

1. Skin and bone chicken; then dice. Combine cornstarch, soy sauce and
salt. Add to chicken and toss to coat. Cut each pineapple slice in 5 or 6
chunks.

2. Mince garlic; then combine with remaining cornstarch and soy sauce the
water, pineapple juice and vinegar.

3. Heat oil. Add chicken; stirfry until it loses its pinkness. Add
pineapple chunks and cook, covered, over low heat 2 to 3 minutes more;
transfer to a warm serving dish.

4. Add garliccornstarch mixture to pan. Stir in over medium heat until
thickened. Pour over chicken and pineapple chunks. Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.