1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. cabbage, sliced
3 c. celery, thinly sliced
1 (1 lb.) can bean sprouts, drained
1 (4 oz.) can water chestnuts
2 tsp. sugar
2 c. chicken broth
2 1/2 tsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 c. chicken, cooked & sliced
Rice or chow mein noodles

Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water and soy sauce; add vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles. Serves 4.