Yield: 4 servings
|2||Chicken breasts;boneless, c|
|½ cup||Celery; thin sliced|
|1||Onion; small, thinly sliced|
|3 teaspoons||Soya sauce|
|1 teaspoon||Ginger; fresh minced|
|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|
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.