Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Chicken breasts;boneless, c |
½ cup | Celery; thin sliced |
1 \N | Onion; small, thinly sliced |
3 teaspoons | Soya sauce |
1 teaspoon | Ginger; fresh minced |
⅛ teaspoon | Pepper |
3 teaspoons | Cornstarch |
¼ cup | Water |
1 cup | Chicken broth |
1½ cup | Bean sprouts; fresh |
1 cup | Water chestnuts; 8 oz, drai |
1 cup | Bamboo shoots; drained |
1 cup | Mushrooms; fresh sliced |
½ cup | Cashews |
Fat grams per serving: Approx. Cook Time: :25 Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or till vegetables are tender and chicken is no longer pink, stirring twice. Blend cornstarch and water in 1 cup measuring cup.
Add to casserole dish. Stir in remaining ingredients (except cashews). To thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews. from my microwave cooking class.