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Oriental Chicken Recipe

2 1/2 lb Broiler-fryer
2 lg Green peppers; cut in strips
1 lg Onion; diced
6 oz Pea pods, Chinese; frozen
8 1/2 oz Water chestnuts; drained and
4 oz Mushroom stems and pieces
3 tb Soy sauce
1 tb Sugar
1/2 ts Curry powder
8 oz Pineapple chunks; drained

Cook chicken in boiling salted water until tender. Drain reserving
1/3 cup broth. When cook, bone and skin chicken; cut meat into small

Cook green pepper, onion, and pea pods in reserved broth until
crisp-tender. Add remaining ingredients except pineapple, and cook
about 2 mintues. Stir in pineapple, and heat thoroughly.