Cashew Chicken Chop Suey

• 2 each chicken breasts
• 1/2 cup celery sliced
• 3 teaspoons soy sauce, tamari
• 1 teaspoon ginger minced
• 18 teaspoon black pepper
• 3 teaspoons cornstarch
• 1/4 cup water
• 1 cup chicken broth
• 1 1/2 cups mung bean sprouts fresh
• 1 cup water chestnuts
• 1 cup bamboo shoots drained
• 1 cup mushrooms sliced
• 1/2 cup cashew nuts

1. Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish.
2. Mix well.
3. Cover.
4. Microwave at HIGH (100%) 5 to 8 minutes or until vegetables are tender and chicken is no longer pink, stirring twice.
5. Blend cornstarch and water in 1 cup measuring cup.
6. Add to casserole dish.
7. Stir in remaining ingredients (except cashews).
8. To thicken, microwave uncovered at HIGH (100%) 15 to 19 minutes or until mixture is thickened and translucent, stirring 2 or 3 times.
9. Serve over hot cooked rice.

chicken breasts, celery, soy sauce, ginger, black pepper, cornstarch, water, chicken broth, water chestnuts, bamboo shoots, mushrooms, cashew nuts

Taken from recipeland.com/recipe/v/cashew-chicken-chop-suey-46402 (may not work)