Mauna Kea Chicken
1 Pound chicken breasts
8 Ounces Canned Water Chestnuts/Whole
1/4 Pound mushrooms
1 Large yellow onion
1/4 Pound fresh spinach
1 red pepper
1/2 Cup canned bamboo shoots – drained
1 Slice gingerroot (1/4 inch thick) OR
2 Teaspoons red ginger
3 Stalks celery
2 Tablespoons vegetable oil or peanut oil
2 Tbsp oyster sauce – (2 to 3)
1/4 Teaspoon salt
1 1/4 Cups chicken broth
1 8 Oz. Can pineapple chunks in unsweetened
juice (drain, but reserve liquid)
1 1/2 Tablespoons corn starch
Prepare ingredients: Slice chicken into 1 1/2 inch long pieces.
Slice the water chestnuts, mushrooms and yellow onion.
Wash the spinach; remove and discard tough stems, slice the leaves.
Thinly slice red pepper; reserve for garnish.
Julienne the bamboo shoots, gingerroot and celery.
Heat a wok or large skillet until very hot. Add the oil.
When the oil is very hot, add the sliced chicken.
Toss the chicken with chopsticks or two wooden spoons;
stir-fry for about 2 minutes or until chicken starts to lose its pink color…
Add the bamboo shoots, water chestnuts, celery, gingerroot,
mushrooms, onion, oyster sauce and salt to the chicken in the wok.
Stir-fry a few minutes longer, tossing with two chopsticks
until the chicken is thoroughly cooked.
Add the chicken broth; cover the wok and steam the chicken and the
vegetables for about 1 minute over high heat.
Remove from heat.
Tip wok over a medium-sized bowl, keeping the wok partially covered with the lid.
Let the excess liquid drain into the bowl.
Add the reserved pineapple juice and cornstarch to the liquid in the bowl.
Stir to combine.
Stir the cornstarch mixture back into the chicken mixture in the wok.
Cook over medium heat, stirring, about 2 minutes or until the sauce is
thick and translucent. Peel and slice the banana.
Remove wok from heat and add the chicken mixture; toss gently with the chopsticks.
Serve over fluffy white rice; garnish with red-pepper strips.