2 c. diced chicken breasts
1/2 c. butter or oil
1 c. diced green pepper
1 c. chopped celery
1 sm. can water chestnuts, drained and sliced
1 sm. can bamboo shoots, drained and sliced
1 sm. can stem and pieces mushrooms, drained
1 lg. can bean sprouts, drained
1/4 c. soy sauce
3 c. chicken broth, boiling hot
1 tsp. salt
1 tsp. MSG
1 tsp. sugar
1 tsp. pepper

Cook chicken slowly in butter or oil until done. Add boiling broth to rest of ingredients. Cook for 5 minutes. Add more soy sauce if necessary, mix in 2 tablespoons cornstarch with some broth, pour over hot chicken mixture. Serve over piping hot chinese noodles or rice.