1 whole chicken breast, boned, skinned and cut in pieces
1/4 lb. sliced mushroom
10 oz. pkg. frozen peas
2 stalks celery, cut in pieces
1 onion, diced
1 (5 oz.) can sliced water chestnuts, drained
1 c. bean sprouts
1 (13 3/4 oz.) can chicken broth
1 head cauliflower, cut into flowerets.

Cut chicken into small pieces. Add 1 tablespoon oil into wok. Add meat and brown lightly on both sides and remove. In skillet, add 2 tablespoons oil and cauliflower and cook 5 minutes. Then add celery, onions, mushrooms. Cook 2 to 4 minutes. Add:

1/2 c. chicken broth
1/4 c. soy sauce
1/2 tsp. salt
1/2 tsp. Accent
1/8 tsp. garlic powder

Cover and simmer 3 to 4 minutes. Add peas, water chestnuts, bean sprouts. Cook 3 to 4 minutes. Blend in:

2 tbsp. cornstarch
1/4 tsp. sugar
1/4 tsp. Accent
1 tsp. soy sauce
1 1/4 c. chicken broth

Stir into vegetables in skillet or wok. Cook, stirring gently until mixture thickens. Boil and stir 1 minute. Serve plain, or over rice or noodles.