Ingredients
| 2 | chicken breasts | | 1/2 cup | celery, sliced thin | | 1 | onion, sliced thin | | 3 tbsp. | soy sauce | | 1 tsp. | ginger, fresh and minced | | 1/8 tsp. | pepper | | 3 tsp. | cornstarch | | 1/4 cup | water | | 1 cup | chicken broth | | 1-1/2 cup | bean sprouts, fresh | | 1 can (8 oz.) | water chestnuts, drained | | 1 can | bamboo shoots, drained | | 1 can | mushrooms, sliced | | 1/2 cup | cashews |
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Instructions
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 until 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 until mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews.
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