Breasts of 1 or 2 chickens
1 tbsp. flour
1 tsp. Accent
1 c. tomato juice
1/2 c. pineapple chunks
1/4 c. honey
1/2 tsp. ground ginger
1 tbsp. sherry (optional)
1 egg, beaten
1/2 tsp. salt
1/3 c. salad oil
1 clove garlic, crushed or chopped
1/2 c. celery (cut on the bias)
1 tbsp. cornstarch
1 tbsp. soy sauce

Cut meat into long slivers. Mix in bowl egg, flour, salt and Accent. Roll pieces of chicken in this mixture.

Heat oil in large fry pan. Add chicken and stir constantly over medium heat until chicken starts to brown here and there. Add tomato juice, garlic, pineapple and celery. Mix well. Cover; simmer 15 minutes.

Blend in bowl cornstarch, honey and ginger. Mix with soy sauce and sherry. Pour over the chicken and stir until creamy, about 2 minutes. Serve with boiled rice. Serves 4-5.