2 tbsp. cornstarch
1 c. chicken broth
2 tbsp. soy sauce
1/2 tsp. salt
3 tbsp. oil
1 lb. skinned chicken breast, chopped
1 c. shredded cabbage
1 c. thinly sliced celery
1 lg onion, slivered lengthwise
8 oz. sliced water chestnuts
4 oz. mushrooms
1 clove garlic, finely chopped
1 lb. fresh bean sprouts (rinsed and dried)

Stir together cornstarch, broth, sauce and salt in small bowl; set aside. Heat 2 tablespoons oil in wok on high. Stir fry chicken 2 minutes and remove. Heat 1 tablespoon oil in wok. Stir fry cabbage, celery and onion 2 minutes. Add chestnuts, mushrooms and garlic and stir fry for 2 minutes.

Add sprouts and stir fry for 30 seconds. Remove vegetables. Stir sauce and pour into wok. Cook, stirring constantly, until thickens and boils. Return chicken and vegetables to wok. Serve with rice and chow mein noodles.