4 lg. chicken breasts
3 tbsp. salad oil
2 c. mushrooms (fresh), sliced
2 c. celery, sliced
1 lg. green pepper, chunks
1/2 c. green onions, sliced
13 1/4 oz. can pineapple tidbits
1/2 c. dry sherry
1/4 c. soy sauce
1 tsp. garlic salt
1/2 tsp. ginger
2 tbsp. arrowroot
1/2 c. salted cashews

Skin and bone chicken. Cut into 1 inch pieces. Saute in oil about 15 minutes. Add mushrooms, celery, green pepper, and onion. Saute to crisp tender, about 5 minutes. DO NOT OVERCOOK. Drain pineapple and reserve syrup. Combine pineapple syrup, sherry, soy sauce, garlic salt, ginger, and arrowroot. Mix well and pour over chicken and vegetables. Cook and stir lightly to thicken. Add pineapple and mix gently. Turn into serving dish and top with cashews, serving immediately over rice. Serves 8.