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Title: Cashew Chicken Chop Suey
Categories: Poultry Chinese
Yield: 4 Servings
| 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 |
| 1/4 | c | -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 |
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
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