1 c. sliced celery
1 med. onion, sliced
3 tbsp. oil
1 tbsp. instant chicken bouillon
1 c. water
1 tbsp. cornstarch
1 jar (2 1/2 oz.) sliced mushrooms
1 green pepper, sliced
5 oz. can waterchestnuts
1 (6 oz.) can beansprouts
2 c. cooked cubed chicken
2 tbsp. soy sauce

Saute celery and onion about 3 minutes. Blend chicken bouillon and cornstarch with water. Stir into celery and onion mixture. Heat until slightly thickened. Stir in mushrooms, green pepper, waterchestnuts, bean sprouts, chicken and soy sauce. Cover and steam 5 minutes. Serve over hot rice.