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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.
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