Cashew chicken chop suey
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts;boneless, c | |
| ½ | cup | Celery; thin sliced |
| 1 | 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 |
Directions
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.