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“My MIL, Addie was an adventurous cook. This is one of her great recipes from the 1970s. A wok would work well in preparing this recipe, but is not really necessary, a 12 inch frying pan will do, nicely.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into 1 inch pieces.
  2. Saute mushrooms in oil. Stir in celery and green pepper. Cook 2 to 3 minutes.
  3. Stir in chicken, cooking until it turns creamy white.
  4. Meanwhile, drain pineapple. Reserve all syrup.
  5. Combine syrup, sherry, soy sauce, garlic salt, ginger and cornstarch. Stir into pan juices until thickened.
  6. Fold in pineapple tidbits and green onions.
  7. Sprinkle with cashews to serve.
  8. Serve with rice and a cup of tea.

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