1-1/4 pound pounds boneless, skinless chicken breast, cut into strips
1/8 teaspoon black pepper
2 tablespoons cooking oil
1/2 cup Spanish-style tomato sauce
2 whole green onions, white and green parts included, cut in 1 inch pieces
1/2 cup water
1-1/2 tablespoon fish sauce
1 can 8 ounce bamboo shoots, drained and rinsed
2 tablespoons toasted sesame seeds, crushed
1/2 teaspoon garlic salt
In medium bowl, mix together chicken, green onion, bamboo shoots, garlic salt and pepper; cover and refrigerate about 15 minutes. In frypan, place oil and heat over medium temperature. Add chicken mixture and cook, stirring, about 10 minutes or until pink is gone from chicken. In small bowl, mix together tomato sauce, water and fish sauce; pour over chicken. Raise heat to medium high and bring to a boil. Cover, reduce heat to low and cook about 10 minutes more. Sprinkle with crushed sesame seeds and serve with rice or Chinese noodles.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.