Pan fry chicken in oil. Remove from heat and set aside. In another pan,
crush bouillon cubes and dissolve in pineapple juice. Add soy sauce,
ginger, horseradish, celery and green pepper; heat through. Combine chicken
with tomato, green onions, pea pods and water chestnuts; stir-fry about 2
minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve
immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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