1 green pepper, cut into strips
1 red pepper, cut into strips
2 stalks celery, sliced
3 tbsp. butter
1 lb. chicken, cut into strips (cooked)
6 med. mushrooms, sliced
1/2 lb. fresh bean sprouts
3 tbsp. cornstarch
3 tbsp. soy sauce
1/4 lb. fresh pea pods
1 c. chicken broth

Combine peppers, celery, butter in a 3 quart microproof casserole. Cook on High 6-8 minutes. Add chicken, mushrooms, and bean sprouts. Stir. Cover and set aside. Dissolve cornstarch in soy sauce in 1 quart glass measure cup. Add chicken stock and blend well. Cook on High 4-6 minutes. Stir and pour over chicken mixture. Cook on High 4-6 minutes. Add pea pods and stir thoroughly. Continue to cook on High 6 minutes. Stir. Serve over cooked rice or chow mein noodles. Serves 4-6 people.