6 chicken breast halves

Chicken - deboned and cut in strips size of index finger.

Salt and pepper as needed
3 tbsp. flour
3 tbsp. oil
3 c. onion, chopped
2 c. celery, sliced diagonally
1 c. green bell pepper
4 tbsp. soy sauce
2 tbsp. packed brown sugar
2 1/2 c. rich chicken broth
1 sm. bottle pimento
1 med. can mushrooms
1 can water chestnuts, sliced
1 can bean sprouts or bamboo shoots

(Possibly 2 tablespoons cornstarch mixed with 1/3 cup cold water if you want thicker sauce).

Saute chicken strips in 1 1/2 tablespoons oil (after shaking them in sack containing 3 tablespoons flour, salt and pepper to taste). When meat is lightly browned, remove from skillet or Wok.

Add 1 1/2 tablespoons oil and saute onions, celery, and green pepper about 5 minutes, stirring often. Combine chicken, vegetables, chicken broth and soy sauce. Mix well in skillet. Add brown sugar. Simmer about 30 minutes.

Drain pimento, mushrooms, chestnuts, bamboo shoots and add to simmering mixture. If sauce isn't thick enough, add cornstarch mixed with cold water. Cook at low heat for 30 or 40 minutes. Serve over rice or noodles.