Ingredients

1 C. chopped celery
1/3 C. chopped onion
1 green pepper, cut into thin strips
2 Tbsp. water
2 C. (4 oz.) bean sprouts, washed
1 (4 oz.) can mushroom pieces, undrained
2 Tbsp. chopped pimento
2 C. cubed cooked chicken
1 C. water
2 tsp. instant chicken bouillon
2 Tbsp. corn starch
2 Tbsp. soy sauce

Cooking Instructions

Combine celery, onion, green pepper and water in 2-quart microwave-safe casserole. Cover with casserole lid. Microwave (high) 6 to 7 minutes or until vegetables are tender-crisp. Add bean sprouts, mushrooms, pimento and chicken. Set aside. Combine water, bouillon, corn starch and soy sauce in 4-cup microwave-safe measure; mix well. Microwave (high) uncovered 5 to 6 minutes or until mixture boils and thickens, stirring once or twice during last half of cooking time. Add to vegetables. Cover. Microwave (high) 5 to 7 minutes or until heated, stirring once. If desired, serve with Chinese noodles or cooked rice. Two whole chicken breasts can be substituted for the 2 cups cubed chicken. Halve chicken breasts and microwave, covered, 10 to 12 minutes or until chicken is tender. One 16-ounce can bean sprouts, drained, can be substituted for fresh.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)