Directions

Cut chicken breasts (3 - 4) in slices while partly frozen. Heat unsweetened pineapple juice in wok. Add chicken and cook until white. Remove. Add chopped onion, saute and push to side. Add slivered carrots, celery, water chestnuts and zucchini. Saute and push up. Add more juice if needed. Add mushrooms and thicken with corn starch, soy sauce, more juice and white wine. Add pineapple chunks and cashews or almonds if desired. Serve over rice.