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CHICKEN CHOP SUEY 
1 lg. onion, sliced and separated into rings
1 1/2 c. celery, sliced in thin 1 inch strips
1 green pepper, sliced in strips
1 can bean sprouts, rinsed in cold water and drained
1 can sliced water chestnuts (optional)
1 (3 lb.) chicken, cooked and deboned, remove skin
2 c. chicken broth
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. Worcestershire sauce

Heat 2 tablespoons oil in large skillet or wok at 375 degrees. Add fresh vegetables and stir for 3 minutes. Add bean sprouts and water chestnuts, then add chicken broth, mixed with cornstarch, add sauces and salt and pepper to taste. Add chicken, stir lightly and serve over cooked rice. Sprinkle fried Chinese noodles and slivered green onions over top.
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