- 3 cup bean sprouts
- 1 pound chicken breastdice into small pieces
- 1/2 cup sliced celeryslice into 1 inch cubes
- 1/2 cup sliced mushrooms
- 3 cubes vegetable bouillon
- 1 diced tomato
- 1/2 cup unsweetened pineapple juice
- 1 tbsp oil
- 1/4 cup sliced green onions
- 2 tbsp soy sauce
- 1 sliced green pepper
- 1.5 cup pea pods
- 1/2 tbsp sliced ginger
- 1 can water chestnuts
- 1/2 tbsp horseradish
In this recipe, you can add your favourite vegetable if you desire, such as celery cabbage, cabbage, spinach or even cashew nut.
In a high heat pan fry chicken in a oil for about 3 – 5 minutes or until it is done, then remove the chicken from the hot oil and set aside.
In another large pan, crush bouillon cubes and dissolve in pineapple juice, add ginger, horseradish, green pepper, celery and soy sauce and heat through. Combine chicken with green onions, pea pods, tomato, and water chestnuts and for about 2 minutes.
Pour over fresh bean sprouts, and top with pineapple sauce, serve and enjoy immediately.