2-3 c. cubed cooked chicken
1 med. onion, sliced
2 c. diagonally sliced celery
3 tbsp. salad oil
1 can (6 oz.) sliced mushrooms, undrained
1 can (1 lb.) bean sprouts, drained
1 1/4 c. chicken broth
1/8 c. soy sauce
3 tbsp. cornstarch
2 cans (3 oz. each) chow mein noodles or rice

In large skillet, cook and stir chicken, onion and celery in oil until onion is tender. Stir in mushrooms (with liquid), bean sprouts and chicken broth. Blend soy sauce and cornstarch; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chow mein noodles or rice. 4-6 servings.

Variation: Turkey or pork chow mein: Substitute 2 to 3 cups cut up cooked pork or turkey for the chicken.