Jade Empress Chicken - cooking recipe

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

Preparation

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.
In a large skillet bring the stock to a boil.
Add the mushrooms and stir-fry for 2 minutes.
Add the celery, onions and green pepper and stir-fry an additional 2 minutes.
Stir in the chicken and marinade and cook until the chicken is opaque, about 2 minutes.
Drain the pineapple, reserving the juice, and cut the chunks into thirds, setting them aside.