2 tbsp. cornstarch
1 c. chicken broth
2 tbsp. reduced sodium soy sauce
1/2 tsp. salt
3 tbsp. vegetable oil
1 lb. boneless, skinned chicken breasts, cut into strips across grain, about 3 x 1/4 inch
1 c. shredded cabbage
1 c. thinly sliced celery (about 2 stalks)
1 lg. onion (6 oz.) slivered lengthwise
1 can (8 oz.) sliced water chestnuts, drained
4 oz. med. size mushrooms, sliced
1 clove garlic, finely chopped
1 lb. fresh bean sprouts, rinsed, drained and patted dry

Stir together cornstarch, chicken broth, soy sauce and salt in small bowl.

Heat 2 tablespoons oil in wok or Dutch oven over high heat. When very hot, add chicken; stir fry 1 to 2 minutes. Transfer with slotted spoon to plate.

Heat remaining oil in wok. Add cabbage, celery and onion; stir fry 1 minute until barely cooked. Add water chestnuts, mushrooms and garlic; stir fry 1 to 2 minutes. Add bean sprouts; stir fry 30 seconds. Remove vegetables to plate with chicken.

Stir sauce; add to wok all at once. Cook, stirring constantly, until sauce thickens and boils. Return chicken and vegetables to wok toss until heated through. Turn into serving bowl.