2 whole chicken breasts
1 lg. can pineapple chunks
1 lg. bunch broccoli
4 to 5 carrots
2 onions
1 green pepper
2 c. mushrooms
2 stalks celery
1 to 2 tsp. minced garlic
Soy sauce to taste
Stir-fry sauce to taste
Sesame oil (to stir fry in)

Par-boil chicken breasts, skin and cut into pieces (save water). Chop all vegetables. Drain juice from can of pineapple chunks and marinate cooked chicken pieces in juice for 1/2 to 1 hour. Heat sesame oil in wok or very large frying pan. Add vegetables, starting with hardest (carrots) and adding remaining vegetables little by little. (Adding the onions with the carrots gives a better flavor.) Then add chicken with pineapple juice.

Cover wok and let vegetables steam. While vegetables are steaming, cook rice in chicken water. After vegetables are cooked enough (do not overcook) stir-fry vegetables (should be semi-crunchy). Add pineapple chunks. Serve over cooked rice.