1/3 c. white wine
3 tbsp. lite soy sauce
1 tbsp. cornstarch
1 tsp. low sodium chicken bouillon granules
1/2 tsp. sugar
2 whole boneless skinned chicken breasts cut in 1/2" strips
1 (4 oz.) can mushroom stems & pieces, drained
Onion powder to taste
2 c. sliced celery
6 oz. pea pods

In a microwave 2 quart casserole combine wine, soy sauce, cornstarch, bouillon and sugar; blend well. Add chicken strips; stir to coat. Marinate at room temperature for 15 minutes. Microwave, covered, on high 6-9 minutes until chicken is still slightly pink, stirring once.

Stir in mushrooms, onion powder and celery. Cover and microwave on high 3-6 minutes until celery is crisp-tender and chicken is no longer pink; stirring once during cooking. Stir in pea pods, microwave, covered, on high for 2 minutes. Serve over hot rice. Serves 4-6. 128 calories per serving.