Stir-Fried Chicken Salad - cooking recipe

Ingredients

8 oz. chicken breast strips
2 c. bok choy (green tops and white bottom)
1 (6 1/2 oz.) can bean sprouts, drained
1 (6 1/2 oz.) can bamboo shoots, drained
1 (6 1/2 oz.) can water chestnuts, drained
1 c. snow peas, stems removed
1 c. sliced carrots
1 c. Chinese cabbage, shredded
8 oz. pkg. shiitake mushrooms, sliced
peanut oil or sesame oil for sauteing
mixed salad greens
toasted sesame seed for garnish, if desired
2 c. pineapple juice
1/2 c. soy sauce
1/2 c. brown sugar
1/2 tsp. ginger
1/2 tsp. garlic powder
1/2 tsp. dry mustard

Preparation

Combine pineapple juice, soy sauce, brown sugar, ginger, garlic powder and mustard in large bowl.
Place chicken strips in mixture and marinate for a few hours.
Saute chicken in oil until done.
Add vegetables and continue cooking a few minutes.
Place salad greens in bottom of bowl.
Pour stir-fry over greens. Garnish with sesame seed if desired.
Serve.