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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)