1 lb. can beans sprouts (2 c.)
1/2 c. onion slices
2 tbsp. butter
2 c. cooked, diced chicken or turkey
1 can water chestnuts, drained & sliced (2/3 c.)
1/2 c. chicken broth
2 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. Accent
1/4 c. water
2 tbsp. soy sauce
4 c. hot, cooked rice
1/2 c. slivered almonds

Drain bean sprouts, reserving liquid. Cook onion in butter until tender, but not brown. Add chicken, celery, water chestnuts, broth and bean sprouts liquid; heat to boiling. Combine cornstarch, seasonings, water and soy sauce; stir into chicken mixture. Cook, stirring constantly until thick. Add bean sprouts and just heat through. Serve with hot rice and almonds, chow mein noodles and soy sauce.