4 boneless skinless chicken breasts
2 Tablespoons butter
1 cup water
1 teaspoon instant beef bouillon
1 Tablespoon soy sauce
½ teaspoon ginger
2 cups celery slices, about 1 inch thick
2 cups carrot slices, about 1 inch thick
2 cups green pepper, cut into 1 inch pieces
1 cup sliced green onion
1 5-oz. can water chestnuts, cut into thin slices
½ cup unsweetened pineapple juice
2 teaspoons cornstarch
Brown chicken breasts in butter. Lower heat and cook covered until cooked through.
Meanwhile, combine water, bouillon, soy sauce, and ginger in a saucepan.
Bring to a boil. Reduce heat. Add celery, carrots, and green
pepper. Return to boiling. Lower heat, cover and simmer for about 5 minutes.
Add green onion and water chestnuts. Cook for 2 minutes.
Remove vegetables to warm dish, and keep warm.
Combine cornstarch and pineapple juice.
Stir into broth mixture in pan.
Cook, stirring constantly until thickened.
Divide chicken and vegetables on 4 plates.
Pour sauce over and serve.