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Pineapple Chicken Chow Mein

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¼ cup Cooking oil
1 cup Thinly sliced onion
3 cups Finely chopped celery
1 can (10 oz., 284 ml) bean sprouts
1 can (14 oz., 398 ml) pineapple tidbits
2 chicken Bouillon cubes
½ cup Boiling water
¼ tsp. Pepper
2 tbsp. Bee Maid Liquid Honey
2 tbsp. Cornstarch
¼ cup Soya sauce
¼ cup Chopped hot cooked chicken
chow mein Noodles


Heat oil in a large heavy saucepan at medium heat. Add onion, celery, drained bean sprouts, drained pineapple, bouillon cubes dissolved in boiling water, pepper, and Bee Maid Liquid Honey. Cover; bring to a boil. Reduce heat. Cook 3 to 4 minutes. Blend cornstarch and soya sauce. Stir into vegetables. Add chicken. Cook, stirring constantly until thickened, about 3 minutes. Serve immediately over chow mein noodles. (4-5 servings)

Source: Recipe courtesy of The Canadian Honey Council