Instructions: 1. Bone cooked chicken; cut in 1/4-inch slices. Slice celery stalks diagonally in 1-inch sections, then blanch. Cut each pineapple slice in 5 to 6 chunks.

2. Blend cornstarch, soy sauce and water to a paste.

3. Heat oil. Add salt and pepper, then chicken. Stir-fry to brown lightly.

4. Add celery, pineapple chunks, stock and sugar. Stir in gently, only to heat through.

5. Stir in cornstarch paste to thicken. Serve at once.

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