4 green onions and tops, chopped
1 clove garlic, pressed
1/2 stick butter
2 tbsp. all-purpose flour
1 c. white table wine
1 tsp. Accent (MSG, optional)
1 tsp. salt
1 (5 1/4 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushrooms
1 (5-6 oz.) can bamboo shoots, drained
1 can pineapple chunks, drained (save syrup for another recipe)
1 lb. cooked chunks of chicken breast
1 red pimento, cut into strips
macadamia nuts, chopped

Sauté onion and garlic in butter until soft, then blend in flour; add wine, Accent (optional) and salt and cook until thick and clear. Drain water chestnuts, mushrooms and bamboo shoots and add to sauce and simmer for 5 minutes. Add pineapple and chicken to sauce and simmer until heated through. Stir gently to prevent breaking up chicken pieces. Garnish top with strips of pimento and border with macadamia nuts.

Serves 4-6.

Submitted by: Kerri Jenkins