4 lg. chicken breasts
3 tbsp. salad oil
2 c. sliced fresh mushrooms
2 c. sliced celery
1 lg. green pepper, cut in chunks
1/2 c. sliced green onions
1 (13 1/4 oz.) can pineapple tidbits
1/2 c. pineapple juice
1/4 c. soy sauce
1 tsp. garlic salt
1/2 tsp. ginger
2 tbsp. cornstarch
1/2 c. salted cashews

Skin and bone chicken; cut into 1/2" pieces. Saute in oil until it turns creamy white. Add mushrooms, celery, green pepper and onions; saute until crisp tender, about 5 minutes. Drain pineapple and reserve syrup. Combine pineapple juice, soy sauce, garlic salt, ginger and cornstarch. Mix well and pour over chicken and vegetables. Cook and stir until thickened. Add pineapple and mix gently. Turn into warm serving dish and sprinkle with cashews. Serve over rice. Serves 6.