1 can (20 ounces) chunk pineapple in juice,
1 medium onion, sliced and separated into rings,
1/2 cup sliced celery.
2 tablespoons vegetable oil,
2 cups cooked chicken, cut in large pieces,
1 cup catsup,
1/2 teaspoon salt,
1/4 teaspoon black pepper,
2 tablespoons cornstarch,
3 tablespoons soy sauce,
1 medium green papper, cut into 1/4 inch strips,
| | | Drain pineapple, reserving liquid. In large skillet, cook onions and celery until tender. Add chicken. Blend catsup and reserved pineapple juice with enough water to make 2 1/2 cups liquid. Stir salt and pepper into liquid mixture. Pour over chicken. Simmer 5 minutes. desolve cornstarch in soy sauce; gently stir into chicken mixture. Add green pepper and pineapple. Cover, simmer 5 minutes. Serve over hot cooked rice. Makes 4 servings. |
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