2 whole boneless chicken breasts, skin removed, cut into bite-size pieces
1 tbsp. soy sauce
1 can (8 oz.) water chestnuts, sliced, drained
1 can (8 1/2 oz.) bamboo shoots, drained
1 c. bean sprouts, drained
1 c. chopped celery
4 green onions, chopped
8 oz. sliced fresh mushrooms
1 tbsp. cornstarch
1 tbsp. water
1 tsp. instant chicken bouillon granules
1/2 tsp. salt, optional

In a 2 quart casserole combine chicken and soy sauce. Microwave at high 3-4 minutes, or until chicken is opaque and no longer pink, stirring 2 or 3 times during cooking. Add water chestnuts, bamboo shoots, bean sprouts, celery, green onions and mushrooms.

Combine cornstarch, water, bouillon and salt. Stir into chicken mixture; cover. Microwave at high 10-13 minutes, or until vegetables are tender-crisp, stirring 2 or 3 times during cooking.