1 (20 oz.) can chunk pineapple in syrup
Boiling water
1/2 c. walnuts
Vegetable oil
1 chicken breast, split, boned & sliced
1 lg. clove garlic - pressed
1 med. onion, sliced
2 tbsp. chopped ginger root
1/2 lb. broccoli - cut in flowerets
3 tbsp. soy sauce
1 tbsp. cornstarch

Drain pineapple, reserving syrup. Pour water over walnuts. Let stand 2 minutes. Drain. heat 2 tablespoons oil in wok or skillet. Stir-fry walnuts until brown. Remove and drain. Add oil as needed. Stir-fry chicken, garlic, onion and ginger until chicken turns white. Remove. Add broccoli. Stir-fry until tender-crisp. Return nuts and chicken mixture to wok. Add pineapple.

Combine reserved syrup, soy sauce and cornstarch. Stir into pineapple mixture. Cook until sauce boils and thickens. Serve with rice. Makes 4 to 8 servings.