What's for Dinner Tonight? - Pineapple Chicken

Back in 1970 my great aunt gave a cookbook to my mother: Myra Waldo's Chinese Cookbook, which she passed on to me a few years ago. It has many great recipes and it's one I turn to when looking for something different for dinner. I recently tried this out and it was a big hit in my house. Hope you enjoy it too!

Pineapple Chicken

 

2 whole raw boneless chicken breasts

2 tablespoons cornstarch

2 tablespoons soy sauce

1-1/2 teaspoons salt

1 tablespoon water

1 - 8 ounce can pineapple chunks

6 tablespoons vegetable oil

1-1/2 cups sliced (lengthwise) onion

1 cup sliced celery

4/3 cup sliced water chestnuts

 

1. Remove the skin and cut the chicken in 1-inch pieces. Toss in a mixture of the cornstarch, soy sauce, salt and water. Drain the pineapple, reserving 1/3 cup syrup.

 

2. Heat 2 tablespoons oil in a skillet; sauté the onion 3 minutes, stirring frequently. Remove the onion. Add 1 tablespoon oil to the skillet; sauté the celery and water chestnuts 3 minutes, stirring frequently. Add to the onion. Heat the remaining oil in the skillet; sauté the chicken in it until browned and cooked through, stirring frequently.

 

3. Add the pineapple and the 1/3 cup remaining syrup and return the vegetables. Cook, stirring frequently, until mixture boils, then cook one (1) minute longer.

 

Serve over rice.