Ingredients:

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 % 26 pieces, drained
Onion powder to taste
2 c. sliced celery
6 oz. pea pods

Instructions
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.