• 2 turkey thighs (1 1/4 lb. each), boned, cut into 1/2 inch cubes
• 2 tablespoons cornstarch
• 1/4 cup water
• 2 teaspoons instant chicken bouillon granules
• 2 tablespoons soy sauce
• 1 cup thinly sliced celery
• 1 medium onion, chopped
• 16 oz. can chow mein vegetables, drained
• 8 oz. freshly sliced mushrooms
• 1/2 cup chow mein noodles

Place turkey pieces in a two quart casserole; cover.  Microwave on high for five to six minutes, or until meat is no longer pink, stirring after half the time; drain.  Blend corn starch and water.  Add to casserole.  Stir in all the remaining ingredients except the noodles; cover.  Microwave on high 10 to 12 minutes, or until sauce thickens and vegetables are hot, stirring two to three times.  Top with chow mein noodles.  Serves 6.  167 calories per serving.  455 mg. sodium.  Note:  for low sodium diet, use low-salt soy sauce and bouillon.  (Evelyn Nelson)