1 cup sliced onion
1 cup sliced mushrooms
3/4 cup bias-sliced celery
1/2 cup sliced water chestnuts
1/2 cup chopped green pepper
2 tablespoons vegetable oil
2 cups cooked chicken, in strips
1 (16 ounce) can bean sprouts, drained
3/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarch

Stir vegetables in hot oil in wok for 3 minutes. Add chicken, bean sprouts and broth. Cook until heated through. Combine soy sauce and cornstarch. Add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Serve over hot rice.

Serves 4 or 5.

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