Serves 4
Ingredients:
Ingredients:
- 3 whole chicken breasts
- 3 tbsp. vegetable oil
- 1 green pepper, cut in strips
- 1 sm. onion, sliced
- 1 (5 oz.) can water chestnuts, drained
- 1 c. diced celery
- 1 chicken bouillon cube dissolved in 1/2 c. water
- 1 tsp. MSG
- 1 tsp. salt
- 3 tbsp. apple cider vinegar
- 1 1/4 c. brown sugar
- 1 (1 lb.) can bean sprouts, drained
- 1 (#2) can chunk pineapple, undrained
- 3 tbsp. cornstarch
- 2 tbsp. water
- Debone chicken and cut into thin strips.
- Pour oil in hot wok and heat; add chicken and cook at medium heat. Stir until meat turns white, about 5 minutes.
- Stir in green pepper, onion, celery, chestnuts, bouillon, MSG, salt, vinegar and brown sugar. Cover and simmer for 10-15 minutes. Stir often.
- Add bean sprouts and pineapple and stir.
- Mix cornstarch with water and stir into mixture. Simmer for 3 minutes. Serve over rice.
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