Cantonese Chicken Walnut

All I can say is yum and 1967.

Cantonese Chicken Walnut
Mrs. Joe Glenville JR.

SAUCE

1 cup sugar
1 12-oz can pineapple chunks, drained
1/4 cup vinegar
3/4 cup pineapple juice
2 Tablespoon cornstarch
1 Tablespoon cold water.

Make sauce ahead. Combine sugar, vinegar and pineapple juice in saucepan and bring to a boil. Boil 5 minutes. Mix cornstarch in water and add to boiling mixture, stirring constatnly. Reduce heat, and simmer until sauce thickens, stirring occasssionally. cool. Add pineapple chunks to sauce. Set aside to added to meat later.

Cantonese Chicken Walnut

1/4 cup cooking oil
3 wholed chicken breasts, boned and sliced in 1-inch long thin strips
1 cup celery, cut in 1-inch long thin strips
2 green pepper, cut in 1-inch chunks
1 can bamboo shoots
1 can water chestnuts, thinly sliced
1/2 can bean sprouts
3 oz English walnuts, cut in quarters
1 large onion, thinly sliced and then halved.
1/2 pound mushrooms, thinly sliced
3 or 4 carrots, sliced in 3/4-inch slices diagonal

Saute chicken breasts in cooking oil for 10 minutes. Add onion and brown slightly. Add remaining vegetables and nutmeats and simmer 5 minutes. Add sauce to meat mixture and heat just until boiling. Serve immediately with fried rice. Serves 4.