2 Chicken breasts;boneless, c

1/2 c Celery; thin sliced

1 Onion; small, thinly sliced

3 ts Soya sauce

1 ts Ginger; fresh minced

1/8 ts Pepper

3 ts Cornstarch

1/4 c Water

1 c Chicken broth

1 1/2 c Bean sprouts; fresh

1 c Water chestnuts; 8 oz, drai

1 c Bamboo shoots; drained

1 c Mushrooms; fresh sliced

1/2 c 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.