1 lb Uncooked chicken breast,
Cut in 1" cubes
1 tb Oil
3 Cubes vegetable bouillon
1/2 c Unsweetened pineapple juice
2 tb Soy sauce
1/2 ts Ginger
1/2 ts Horseradish
1/2 c Sliced celery
1 Green pepper, sliced
1/2 c Sliced mushrooms
1 Tomato, diced
1/4 c Sliced green onions
1 1/2 c Fresh Chinese pea pods
4 oz Water chestnuts (1 can)
3 c Fresh bean sprouts
Pan fry chicken in oil. Remove from heat and set
aside. In another pan, crush bouillon cubes and
dissolve in pineapple juice. Add soy sauce, ginger,
horseradish, celery and green pepper; heat through.
Combine chicken with tomato, green onions, pea pods
and water chestnuts; stir-fry about 2 minutes. Pour
over fresh bean sprouts, top with pineapple sauce;
serve immediately.
