1 c. chopped celery
1/3 c. chopped onion
1 green pepper, cut into thin strips
2 tbsp. water
2 c. (4 oz.) bean sprouts, washed
1 (4 oz.) can mushroom pieces, undrained
2 tbsp. chopped pimento
2 c. cubed cooked chicken
1 c. water
2 tsp. instant chicken bouillon
2 tbsp. corn starch
2 tbsp. soy sauce

Combine celery, onion, green pepper and water in 2-quart microwave-safe casserole. Cover with casserole lid.

Microwave (high) 6 to 7 minutes or until vegetables are tender-crisp. Add bean sprouts, mushrooms, pimento and chicken. Set aside. Combine water, bouillon, corn starch and soy sauce in 4-cup microwave-safe measure; mix well.

Microwave (high) uncovered 5 to 6 minutes or until mixture boils and thickens, stirring once or twice during last half of cooking time. Add to vegetables. Cover.

Microwave (high) 5 to 7 minutes or until heated, stirring once. If desired, serve with Chinese noodles or cooked rice.

Two whole chicken breasts can be substituted for the 2 cups cubed chicken. Halve chicken breasts and microwave, covered, 10 to 12 minutes or until chicken is tender.

One 16-ounce can bean sprouts, drained, can be substituted for fresh.