1 lb. chicken (cooked), cubed
2 tbsp. soy sauce
1 c. beef or chicken broth
2 c. thinly sliced celery
1 (16 oz.) bean sprouts, drained
1 c. onions
1 tbsp. cornstarch
1/4 tsp. ground ginger
1 tbsp. molasses
1/4 c. cold water

Brown chicken in wok. Add soy sauce and broth. Cover and simmer until chicken is done. Add vegetables, cook 10 minutes. Blend cornstarch, ginger and mushrooms in cold water. Add to chicken and cook until thickened. Serve with rice and crisp chow mein noodles.