1 med. onion
2 stalks celery
1 tbsp. soy sauce
1 tsp. salt
1 tbsp. water
1/3 c. canned pineapple syrup
3 - 4 chicken breasts
4 tbsp. peanut oil
1 tbsp. cornstarch
4 slices canned pineapple
5 oz. can water chestnuts

Remove meat from bones and skin of chicken and cut into 3/4 inch cubes Cut onion and celery into 3/4 inch cubes. Cut water chestnuts into quarters. Cut pineapple slices into eighths. Mix cornstarch, soy sauce, salt and water and smear chicken with mixture (can be done ahead). Heat 1 tablespoon oil in frying pan over high heat. Add onion and stir half a minute. Add celery and chestnuts and cook, stirring one minute. Remove to dish.

Heat remaining 3 tablespoons oil. Add chicken and keep stirring and turning over high heat 2 minutes only. Return vegetables; add pineapple slices and stir until mixed and heated. Add pineapple juice and bring to a boil. Serve over rice.