1 1/2 lb. chicken breast meat
1 c. sliced celery
3/4 c. chopped onion
4 tbsp. soy sauce
2 c. beef bouillon
3 tbsp. cornstarch
1 can bamboo shoots; optional
2 tbsp. brown gravy mix (dry)
3 c. chow mein noodles
Rice

Brown meat; add celery, onion, soy sauce and bouillon. Cover and simmer 30 minutes. Blend cornstarch with 1/4 cup water, slowly stir into skillet. Add bamboo shoots and gravy. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Serve over chow mein noodles. 4 servings.