| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Microwave |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts;boneless, c |
| 1/2 |
c |
Celery; thin sliced |
| 1 |
|
Onion; small, thinly sliced |
| 3 |
tb |
Soya sauce |
| 1 |
ts |
Ginger; fresh minced |
| 1/8 |
ts |
Pepper |
| 3 |
ts |
Cornstarch Water |
| 1 |
c |
Chicken broth |
| 1 1/2 |
c |
Bean sprouts; fresh |
| 1 |
cn |
Water chestnuts; 8 oz, drai |
| 1 |
cn |
Bamboo shoots; drained |
| 1 |
c |
Mushrooms; fresh sliced |
| 1/2 |
c |
Cashews |
INSTRUCTIONS
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.
Source: my microwave cooking class.
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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