3 large chicken breasts
¼ lb chopped onion
3 tbsp salad oil
6 oz sliced mushrooms
6 oz sliced celery
1 large green pepper cut into chunks
15 oz can pineapple pieces
3 tbsp soy sauce
1 tbsp honey
1 tsp garlic salt
½ tsp ground ginger
2 tbsp arrowroot or cornflower
¼ pint water
Skin and bone chicken and cut into small pieces.
Saute onion in oil.
Add mushrooms, celery and pepper and cook for 5 minutes.
Add chicken and cook until creamy white - about 15 minutes.
Drain pineapple, retaining juice.
Combine juice, soy sauce, honey, garlic salt, ginger and arrowroot or cornflower.
Stir into chicken mixture.
Cook until it thickens, add pineapple and water.
Stir and cook for further 5 minutes
Serve and sprinkle with cashew nuts.