Easy Chicken Sukiyaki
|Soy sauce||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Chicken breasts||16 Ounce, skinned and cut into 1/2-inch slices (Two 8 Ounce Pieces)|
|Mushrooms||6 Small, sliced|
|Fresh spinach||1 Pound, stems removed|
|Fresh bean sprouts||1⁄2 Pound|
|Fresh pea pods||1⁄4 Pound|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, thinly sliced|
|Green onions||1 Bunch (100 gm), halved lengthwise and cut into 3-inch pieces|
Combine soy sauce, chicken broth, sherry and sugar in large measuring cup.
Cook on High 2 minutes.
Combine remaining ingredients in 3-quart casserole and toss lightly.
Pour sauce over top.
Cover and cook on High 5 minutes, stirring once halfway through cooking time.
Continue cooking until vegetables are tender, 2 to 3 minutes.