2 whole lg. chicken breasts, skinned & boned

Brown in 2 tablespoons butter for 5 minutes. ADD:

1 1/2 c. sliced celery
1 c. chopped onion
1 c. chicken broth

Cover and simmer until chicken is cooked and vegetables are crisp-tender (10 minutes). COMBINE:

1/4 c. soy sauce
2 tbsp. cornstarch
1/4 tsp. ginger

Blend into chicken. Cook and stir until bubbly. STIR IN:

1 (16 oz.) bean sprouts
1 (5 oz.) water chestnuts, drained & halved

Cover and cook, stirring occasionally, for 5 minutes. Serve over chow mein noodles. 4 servings.