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1
Slice chicken into 1 1/2 inch long pieces.
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2
Slice the water chestnuts, mushrooms and yellow onion.
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3
Wash the spinach; remove and discard tough stems, slice the leaves.
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4
Thinly slice red pepper; reserve for garnish.
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5
Julienne the bamboo shoots, gingerroot and celery.
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6
Heat a wok or large skillet until very hot.
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7
Add the oil.
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8
When the oil is very hot, add the sliced chicken.
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9
Toss the chicken with chopsticks or two wooden spoons;.
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10
stir-fry for about 2 minutes or until chicken starts to lose its pink color.
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11
Add the bamboo shoots, water chestnuts, celery, gingerroot, mushrooms, onion, oyster sauce and salt to the chicken in the wok.
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12
Stir-fry a few minutes longer, tossing with two chopsticks.
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13
until the chicken is thoroughly cooked.
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14
Add the chicken broth; cover the wok and steam the chicken and the vegetables for about 1 minute over high heat.
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15
Remove from heat.
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16
Tip wok over a medium-sized bowl, keeping the wok partially covered with the lid.
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17
Let the excess liquid drain into the bowl.
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18
Add the reserved pineapple juice and cornstarch to the liquid in the bowl.
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19
Stir to combine.
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20
Stir the cornstarch mixture back into the chicken mixture in the wok.
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21
Cook over medium heat, stirring, about 2 minutes or until the sauce is thick and translucent.
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22
Peel and slice the banana.
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23
Remove wok from heat and add the chicken mixture; toss gently with the chopsticks.
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24
Serve over fluffy white rice; garnish with red-pepper strips.
