1/4 c. soy sauce
2 tbsp. honey
2 tbsp. catsup
2 tbsp. vinegar
1 clove garlic or 1/8 tsp. powdered
1/2 tsp. ground ginger
1 tbsp. cornstarch
2 c. onion chunks
2 c. diagonally sliced celery
2 c. sliced mushrooms
1 (8 1/2 oz.) can chow mein noodles
About 1 - 1 1/2 lb. chicken breast
1 sm. can sliced water chestnuts

Combine soy sauce, honey, catsup, vinegar, garlic and ginger. Dissolve cornstarch in mixture; set aside. Prepare vegetables. Cut chicken into chunks. Heat oil over high heat in large skillet or wok. Add onion, celery, mushrooms and water chestnuts. Stir fry about 4 minutes or until vegetables are tender crisp. Remove from pan. Stir fry chicken until lightly browned. Add sauce. Cook, stirring constantly until thickened and translucent. Add vegetables. Heat through. Serve over chow mein noodles.