Recipe: Hawaiian Pineapple and Chicken (using cooked chicken in sweet and sour sauce, 1960's)

HAWAIIAN PINEAPPLE AND CHICKEN


1/2 cup sliced water chestnuts
1/2 cup bamboo shoots
1/2 cup sliced celery
1/4 cup sliced Chinese cabbage
2 tablespoon vegetable oil
2 cups diced cooked chicken
1 tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon MSG (optional)
3 tablespoons soy sauce
2 cups chicken broth
1 cup drained pineapple cubes
FOR THICKENING:
3 tablespoons cornstarch
3 tablespoons cold water
FOR SERVING:
1/4 cup chopped green onion (for garnish)
Chow Mein Noodles (for serving)

Cook vegetables in oil 5 minutes, stirring.

Add next 7 ingredients and bring to boil.

Stir in cornstarch blended with water; cook, stirring, until thickened.

Sprinkle with onion and serve on noodles.

Makes 4 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961