Microwave Chinese Chicken With Rice

• 1 whole broiler-fryer chicken
• 1/4 c. soy sauce, divided
• 1 Tbsp. margarine, melted
• 2 c. water
• 2 Tbsp. diced onion
• 2 chicken bouillon cubes
• 1/2 tsp. salt
• 1 c. long grain rice
• 1/2 tsp. pepper
• 3 ribs celery, diagonally sliced
• 1/8 medium onion, thinly sliced
• 8 oz. fresh mushrooms, thinly sliced
• 8 oz. snow peas pods (fresh or frozen)

1. In small saucepan over low heat, melt margarine.
2. Remove from heat and add 1 tablespoon of the soy sauce.
3. Brush chicken with sauce; reserve remaining portion.
4. In large, shallow microwave dish, place chicken on wooden trivet, breast side down.
5. Cover loosely with wax paper.
6. Microwave on Medium setting for 15 minutes.
7. Remove chicken from microwave and turn chicken breast side up.
8. Brush generously with soy-margarine sauce.
9. Cover with wax paper and continue to microwave on Medium setting for 15 minutes or until fork can be inserted in chicken with ease and leg moves freely when lifted or twisted.

chicken, soy sauce, margarine, water, onion, chicken bouillon cubes, salt, long grain rice, pepper, celery, onion, fresh mushrooms, snow peas pods

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742246 (may not work)