Easy dish - may be prepared ahead of time and cooked 10-15 minutes before serving.

Whole chicken, boiled, skinned & boned, cut into bite-size pieces

SAUCE:

2 c. chicken broth
1/4 c. soy sauce
1/3 c. cornstarch

For sauce combine and cook until thickened. Set aside. Add cut up chicken to sauce.

Add 1 can pineapple chunks (drained) to above sauce. Reserve some of pineapple liquid to add to sauce during final preparation. Use natural juice pineapple only. Set aside.

VEGETABLES:

1 bunch celery, sliced diagonally
2-3 green peppers, sliced
3-4 onions, sliced
Mushrooms, sliced
Pea pods

OPTIONAL VEGETABLES:

Bamboo shoots
Bean sprouts
Red (sweet) peppers
Sliced water chestnuts (canned)

Adjust amounts of vegetables according to number of servings.

Cook vegetables in wok (or use large roasting pan) for 10-15 minutes or less, stirring frequently, only cook until tender (you want them to be crisp). Add heated sauce to vegetables and serve immediately. Serve with rice, noodles, etc.