In 2-qt casserole combine chicken and soy sauce.
Microwave at High 3 to 4 minutes, or until chicken is opaque and no longer pink, stirring 2 or 3 times during cooking.
Add water chestnuts, bamboo shoots, bean sprouts, celery, green onions and mushrooms.
Combine cornstarch, water, bouillon and salt.
Stir into chicken mixture; cover.
Microwave at High 10 to 13 minutes, or until vegetables are tender-crisp, stirring 2 or 3 times during cooking.