1 1/2 c. water
2 tsp. instant chicken bouillon
2 ribs celery, sliced
1 clove garlic, minced
6 green onions, sliced
2 c. cubed cooked chicken
1/2 head Chinese cabbage, sliced
2 c. (16 oz.) sliced fresh mushrooms
1 (6 oz.) pkg. frozen pea pods
3 tbsp. corn starch
2 tbsp. soy sauce
2 tbsp. frozen apple juice concentrate
1/8 tsp. ground ginger
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can sliced water chestnuts, drained
1 (14 oz.) can bean sprouts, drained

Combine water and chicken bouillon in 3-quart microwave-safe casserole. Add celery, garlic and onions. Cover with casserole lid. Microwave (high) 5 minutes. Add chicken, cabbage, mushrooms, and pea pods. Cover. Microwave (high) 8 to 9 minutes or until vegetables are tender-crisp. Set aside.

Combine corn starch, soy sauce, juice concentrate, and ginger in 4-cup microwave-safe measure. Drain liquid from casserole into cup; mix well. Microwave (high) 2 1/2 to 3 minutes or until mixture boils, stirring twice. Add bamboo shoots, water chestnuts and bean sprouts to casserole. Pour sauce over mixture; stir lightly. Cover.

Microwave (high) 2 to 3 minutes or until heated through.

Serve with brown rice for a nutritious low-fat, low-calorie dish.