4 oz. chicken breast
3/4 c. bean sprouts
1/2 c. mushrooms, sliced
1/4 c. green pepper
1/4 c. celery, chopped
1/3 c. onion, chopped
1/2 c. pineapple chunks, drained
1/4 c. chicken broth

SAUCE:

4 tbsp. pineapple juice
1/2 tsp. dry mustard
Ginger, parsley & pepper

Cut chicken in small pieces. Saute onion and celery in chicken broth in non-stick pan. Blend dry mustard and ginger with pineapple juice. Place chicken in baking dish. Add vegetables and pineapple. Pour mustard sauce over chicken and vegetables. Cover and bake at 350 degrees for 45 minutes.