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4 boneless skinless chicken breasts

2 Tablespoons butter

1 cup water

1 teaspoon instant beef bouillon

1 Tablespoon soy sauce

½ teaspoon ginger

2 cups celery slices, about 1 inch thick

2 cups carrot slices, about 1 inch thick

2 cups green pepper, cut into 1 inch pieces

1 cup sliced green onion

1 5-oz. can water chestnuts, cut into thin slices

½ cup unsweetened pineapple juice

2 teaspoons cornstarch


Brown chicken breasts in butter. Lower heat and cook covered until cooked through.

Meanwhile, combine water, bouillon, soy sauce, and ginger in a saucepan.

Bring to a boil. Reduce heat. Add celery, carrots, and green pepper. Return to boiling. Lower heat, cover and simmer for about 5 minutes.

Add green onion and water chestnuts. Cook for 2 minutes.

Remove vegetables to warm dish, and keep warm.

Combine cornstarch and pineapple juice.

Stir into broth mixture in pan.

Cook, stirring constantly until thickened.

Divide chicken and vegetables on 4 plates.

Pour sauce over and serve.

You can also serve it over pasta or rice.