1 cup sliced celery 1 onion, sliced 2 tablespoons vegetable oil 1 1/4 cups chicken broth 1 tablespoon cornstarch 1 small green pepper, in thin strips 2 cups cubed cooked chicken 1 can (16 oz.) bean sprouts, drained 1 can (5 oz.) water chestnuts, drained, sliced 2 tablespoons soy sauce
Cook celery and onion in vegetable oil for 3 minutes. Add 1 cup chicken broth, mix cornstarch with remaining broth. Blend into skillet with green pepper, cook just until thick. Add remaining ingredients, heat. Serve with rice. 4 servings.
