Cashew Chicken Chop Suey

2 chicken breasts; boneless, cut up
1/2 cup celery; thin sliced
1 onion; small, thinly sliced
3 tablespoons soy sauce
1 teaspoon ginger; fresh minced
1/8 teaspoon pepper
3 teaspoons cornstarch
1/4 cup water
1 cup chicken broth
1 1/2 cup bean sprouts; fresh
1 can water chestnuts; 8 ounces, drained
1 can bamboo shoots; drained
1 cup mushrooms; fresh sliced
1/2 cup cashews

Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 quart casserole dish. Mix well. Cover. Microwave at high for 5 to 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 15 to 19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews.

Serves 4.