3 whole chicken breasts
2 c. celery
6 scallions, green onions
1 can water chestnuts
1 can bamboo shoots
1 pkg. frozen peas pods
1 (20 oz.) can pineapple chunk or tidbits
1 (111 oz.) can mandarin oranges
4 tbsp. oil (corn, olive or sesame)
1 tsp. garlic powder
2 tbsp. cornstarch
1/2 c. soy sauce

Skin, de-bone and dice chicken. Cut celery and scallions diagonally. Drain water chestnuts and bamboo shoots. Let pea pods thaw, Drain pineapple and mandarin oranges, reserve juices. Mix cornstarch and soy sauce. Put oil in a heated wok or large skillet, lightly brown chicken, put in celery, cook until celery is bright green, place scallions and garlic powder, toss, add water chestnuts, bamboo shoots, pea pods, toss. Add cornstarch and soy sauce mixture. Stir. This will thicken up. If it is too thick add some of the juices, don't put in too much juice as it will thin a little when fruit is added. Put in pineapple and toss. Just before serving put in mandarin oranges and toss lightly (not to break up the oranges). Serve over rice and enjoy.