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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Not exactly authentic Asian cuisine, but it's good, and easy to make. Obviously, it can just as easily be Chicken Cantonese if that's what you have. I like it best with white meat only. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 cup sliced celery |
1 cup thinly sliced carrot |
1 tablespoon cornstarch |
1/2 teaspoon ginger |
1 can cream of chicken soup |
1 1/4 cups water |
2 tablespoons soy sauce |
1 tablespoon lemon juice |
2 cups drained pineapple chunks |
1 -2 cup cooked diced turkey |
1 (8 ounce) can sliced water chestnuts, drained |
Directions:
1. In a large frying pan, melt the butter and saute the celery and carrots.
2. Combine the next next 6 ingredients and mix until well blended.
3. Stir into vegetables and simmer over medium heat until mixture thickens slightly, stirring constantly.
4. Stir in remaining ingredients.
5. Cover and simmer 10 to 12 minutes.
6. Serve over rice.
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