1 c. shredded green pepper
1 c. shredded onion
3 tbsp. chicken fat
2 c. shredded celery and tops
2 c. diced cooked chicken
2 c. drained bean sprouts
1 1/2 c. chicken soup
1 tbsp. cornstarch
1 c. water chestnuts, drained
1 c. bamboo shoots, drained
1/4 c. soy sauce

Add pepper and onion to hot fat in Dutch oven. Allow to cook several minutes without browning. Add chicken and cook 5 minutes. Add celery, bean sprouts, bamboo shoots and water chestnuts. Make paste of chicken soup, soy sauce and cornstarch. Add to chicken and vegetable mixture; cook gently 10 minutes, stirring frequently. Serve with hot rice and Chinese noodles.