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.