Killer Jade Chicken

Sue Freeman

Killer Jade Chicken

1/2 cup dry sherry
1/2 cup soy sauce
1 tsp minced garlic
1/2 tsp grated fresh ginger
2 TBSP cornstarch
Juice from can of Pineapple Tidbits that was reserved from below
4 chicken breasts (boneless) cut into bite sized pieces
2 cups sliced mushrooms
2 TBPS oil
2 cups sliced celery
1 green pepper, julienned
1 can pineapple tidbits, juice reserved
1/2 cup sliced almonds
1 cup green onions, sliced on the diagonal

Mix sherry, soy sauce, garlic, ginger, cornstarch and pineapple juice from can of tidbits into separate bowl.

Saute mushrooms in oil, then add celery and peppers. Add chicken and cook until it is creamy white.

Add sherry mixture, add pineapple and sliced almonds. Serve over rice.

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