Oriental Braised Chicken and Vegetables
|Whole boneless chicken breasts||2 , cut into strips|
|Soy sauce||1 Tablespoon|
|Canned water chestnuts||8 Ounce, sliced and drained (1 Can)|
|Canned bamboo shoots||8 1⁄2 Ounce, drained (1 Can)|
|Bean sprouts||1 Cup (16 tbs), drained|
|Chopped celery||1 Cup (16 tbs)|
|Green onions||4 , chopped|
|Sliced fresh mushrooms||8 Ounce|
|Instant chicken bouillon granules||1 Teaspoon|
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.