2 whole lg. chicken breasts, skinned & boned
3 tbsp. soy sauce
1 tbsp. cooking sherry
1/2 tsp. ground ginger
3 tbsp. oil
3 celery stalks, sliced
2 red peppers, cut in strips
2 onions, quartered
1 (20 oz.) can chunk pineapple in syrup
1/4 tsp. salt
1/4 c. water
1 tbsp. cornstarch
2 tbsp. vinegar

About 30 minutes before serving: Cut chicken breast in 1/8 inch thick slices. In bowl, stir chicken, soy sauce, sherry and ginger. In skillet over medium-high heat in hot oil, cook vegetables until tender-crisp; remove.

In drippings over high heat, cook chicken mixture until tender; stirring frequently. Return vegetables to skillet, add pineapple with syrup, vinegar and salt. In cup, stir water and cornstarch; add to skillet and cook until sauce is thickened and smooth, stirring. Makes 4 main dish servings.