1 lb. chicken cubes
1 tbsp. vegetable oil, divided
3 c. sliced celery, bias cut
1 c. sliced onions
2 (4 oz.) cans mushrooms, sliced
2 1/2 tbsp. cornstarch
10 oz. beef broth
1/4 c. soy sauce
1 (1 lb.) can been sprouts, drained

Brown chicken in 1 teaspoon oil; drain. Cook celery, onions, and mushrooms in 2 teaspoons oil until tender crisp, 2 or 3 minutes, stirring often. Drain excess fat. Stir cornstarch into broth. Combine all ingredients; mix well. Heat, stirring, until liquid is thickened and pork is completely cooked.

Chicken Chow Mein may be served over one of the following: 1/2 cup cooked rice = 1 starch exchange; 1/2 cup chow mein noodles = 1 starch, 1 fat exchange. Calories, 214 per 1 cup serving. Exchanges, 2 meat exchanges and 2 vegetable exchanges.