Ingredients
2 large white chicken breasts, about 2 lbs, skinned, halved lengthwise
½ cup whole almonds, blanched
19 oz chicken broth, about 3¾ cup
2 tbsp cooking oil
½ cup carrots, diced
½ cup celery, bias sliced
3 green onions, bias sliced to 1 inch strips
1 cup fresh pineapple chunks, or 8¼ oz can pineapple tidbits, drained
1 tbsp soy sauce
Preparation
Cut chicken into ¾ inch pieces; set aside.
Heat a large skillet over medium-high heat and add oil. Stir fry the celery, carrots and green onions in hot oil for 2 minutes or until tender. Set aside.
Add almonds to the skillet. Add more oil, if necessary. Stir fry for 1 to 2 minutes or just until golden. Remove from skillet.
Add half of the chicken to the hot oil in the skillet. Stir fry for 2 to 3 minutes or until done. Set aside.
Stir fry the remaining chicken for 2 to 3 minutes. Return the celery, carrots, green onions, almonds, and the first half of the chicken to the skillet.
Add the chicken broth, pineapple, and soy sauce. Cook mixture until heated through.
Serve the soup in hollowed pineapple halves, if desired.
