Categories: Poultry, Microwave, Chinese 
      Yield: 4 servings 
  
      2    Chicken breasts;boneless, c       1/4 c  -Water 
    1/2 c  Celery; thin sliced                 1 c  Chicken broth 
      1    Onion; small, thinly sliced     1 1/2 c  Bean sprouts; fresh 
      3 tb Soya sauce                          1 cn Water chestnuts; 8 oz, drai 
      1 ts Ginger; fresh minced                1 cn Bamboo shoots; drained 
    1/8 ts Pepper                              1 c  Mushrooms; fresh sliced 
      3 ts Cornstarch                        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