Pineapple Walnut Stir-Fry - cooking recipe

Ingredients

1 (20 oz.) can chunk pineapple in syrup
boiling water
1/2 c. walnuts
vegetable oil
1 whole chicken breast, split, boned and sliced
1 large clove garlic, pressed
1 medium onion, sliced
2 Tbsp. chopped ginger root
1/2 lb. broccoli, cut in florets
3 Tbsp. soy sauce
1 Tbsp. cornstarch

Preparation

Drain pineapple, reserving syrup.
Pour boiling water over walnuts.
Let stand 2 minutes.
Drain.
Heat 2 tablespoons oil in wok or skillet.
Stir-fry walnuts until brown.
Remove and drain. Add oil as needed.
Stir-fry chicken, garlic, onion and ginger until chicken turns white.
Remove.
Add broccoli.
Stir-fry until tender-crisp.
Return nuts and chicken mixture to wok.
Add pineapple.
Combine syrup, soy sauce and cornstarch.
Stir into pineapple mixture.
Cook until sauce boils and thickens.
Serve with rice.
Makes 4 to 6 servings.