3 tablespoons oyster sauce
1 pound boneless, skinned chicken breasts, cut into strips
1 can (8 ounces) pineapple chunks in pineapple juice
3 stalks celery, cut into julienne strips
1 cup chicken broth
1/4 pound mushrooms, sliced
1 tablespoon cornstarch
1 large onion, sliced
1/4 pound spinach, and leaves broken, stems removed
1 can (8 ounces) water chestnuts, drained and sliced
1/2 medium sweet red pepper, halved, seeded and cut into thin strips
1/2 cup bamboo shoot, cut into julienne strips
1 slice (1/4 inch thick) gingerroot, minced or 1 teaspoon ground ginger

Spray a wok or large heavy skillet with vegetable cooking spray; heat until hot. Add chicken, stir-fry over medium heat about 4 minutes or just until chicken turns white; remove from wok, reserve. Add celery, mushrooms, onion, water chestnuts, bamboo shoots, ginger and oyster sauce to wok; cook over high heat, stirring constantly, about 3 minutes.

Drain pineapple; add juice, 3/4 cup of the chicken broth and the chicken to wok; cover, simmer 2 minutes. Combine remaining 1/4 cup chicken broth and the cornstarch; blend until smooth; stir into wok. Cook, stirring constantly until mixture thickens and bubbles. Add pineapple chunks and spinach; heat just until piping hot. Garnish with red pepper strips.