Hawaiian Chicken - cooking recipe

Ingredients

1 lb. boneless, skinned chicken breasts
3 stalks celery, sliced
1/4 lb. mushrooms or 1 can stems and pieces
1 large onion, chopped in large pieces
1 can sliced water chestnuts, drained
1 can bamboo shoots, drained
1 tsp. ginger
3 Tbsp. oyster sauce
1 can pineapple tidbits in own juice
1 Tbsp. cornstarch
1 c. chicken broth

Preparation

Spray wok or heavy skillet with Pam.
Heat until hot.
Add chicken and stir-fry just until chicken turns white.
Remove and save.
Add celery, mushrooms, onion, water chestnuts, bamboo shoots, ginger and oyster sauce to skillet.
Cook over high heat for 3 minutes.
Drain pineapple.
Add juice, 3/4 cup of the chicken broth and the chicken to wok; cover and simmer 2 minutes. Combine remaining 1/4 cup chicken broth and the cornstarch; blend until smooth.
Stir into wok.
Cook, stirring constantly, until mixture thickens and bubbles.
Add pineapple tidbits; heat just until piping hot.