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| 2 | Chicken breasts;boneless, c |
| 1/2 Tasse | Celery; thin sliced |
| 1 | Onion; small, thinly sliced |
| 3 Teelöffel | Soya sauce |
| 1 Teelöffel | Ginger fresh, minced |
| 1/8 Teelöffel | pepper |
| 3 Teelöffel | cornstarch |
| 1/4 Tasse | water |
| 1 Tasse | chicken broth |
| 1 1/2 Tasse | Bean sprouts fresh |
| 1 Tasse | Water chestnuts; 8 oz, drai |
| 1 Tasse | Bamboo shoots drained |
| 1 Tasse | Mushrooms fresh, sliced |
| 1/2 Tasse | Cashews |
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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.
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