Jade Empress Chicken

13 ingredients
6 steps

Ingredients

  • 1/2 c. dry sherry
  • 1/2 to 1 1/2 Tbsp. soy sauce
  • 1 tsp. grated fresh ginger
  • 3 cloves garlic, minced or crushed
  • 2 small boneless chicken breast halves, skinned and cut in 1-inch cubes
  • 1/2 c. defatted chicken stock
  • 1 1/2 c. sliced mushrooms
  • 1 1/2 c. sliced celery
  • 1 c. coarsely chopped onions
  • 1 large green pepper, cut in chunks
  • 2 (8 oz.) cans unsweetened pineapple chunks (juice packed)
  • 2 Tbsp. arrowroot
  • 3/4 c. sliced green onions

Directions

  1. 1
    Combine the sherry, soy sauce, ginger and garlic in a bowl. Place the chicken cubes in the mixture and marinate in the refrigerator for several hours or overnight.
  2. 2
    In a large skillet bring the stock to a boil.
  3. 3
    Add the mushrooms and stir-fry for 2 minutes.
  4. 4
    Add the celery, onions and green pepper and stir-fry an additional 2 minutes.
  5. 5
    Stir in the chicken and marinade and cook until the chicken is opaque, about 2 minutes.
  6. 6
    Drain the pineapple, reserving the juice, and cut the chunks into thirds, setting them aside.

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