1/4 c. soy sauce
2 tbsp. honey
2 tbsp. catsup
2 tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1 tbsp. cornstarch
2 c. onion chunks
2 c. diagonally sliced celery
2 c. sliced mushrooms
1 (8 1/2 oz.) can water chestnuts, drained and sliced
2 whole chicken breasts, boned and skinned
1 tbsp. oil
1 (8 1/2 oz.) can chow mein noodles

Combine soy sauce, honey, catsup, vinegar, garlic and ginger. Dissolve cornstarch in the mix. Set aside. Prepare vegetables, cut chicken into chunks. Heat oil over high heat in large skillet. Add onion, celery, mushrooms, water chestnuts. Stir-fry about 4 minutes or until vegetables are tender crisp. Remove from skillet.

Stir-fry chicken until lightly brown, add sauce. Cook stirring constantly until thickened and clear. Serve over noodles warm.