Description
2 whole chicken breasts, skinned, boned and cut into bite-size pieces
1-20 oz. can pineapple chunks, drained – reserving juice
1 tbls. Yoshida’s Gourmet Sauce
1 cup Yoshida’s Hawaiian Sweet’N Sour Sauce
1 green pepper, seeded and cut into 1" squares
2 tbls. toasted sesame seeds
In a wok of large skillet, heat oil over high heat. Add chicken and stir-fry until meat is firm and white (about 5 minutes). Add pineapple and green pepper; stir-fry for 1 minute. Stir in pineapple juice and Yoshida’s Sauces. Simmer for 2 minutes and garnish with sesame seeds.
Add 1 tablespoon cornstarch Good
Chinese vetagables
Pepper, onions
Celery peeled
1 handful sprouts
1 can water chestnut
Ginger, Soy Sauce
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