4 chicken breasts, cubed
2 tbsp. fat
1 tsp. salt
1/4 tsp. pepper
1 1/2 chopped onions
1 1/2 c. chopped celery
1/2 c. chopped green pepper
1 1/2 c. water
1/4 to 1/2 c. soy sauce
1 (No. 2) can bean sprouts
1 can bamboo shoots
1 can water chestnuts, sliced

Brown chicken in melted fat. After removing chicken, saute onion, celery, and green pepper in fat. Then add salt, pepper and water. Cover and simmer for 40 minutes.

Add soy sauce, bean sprouts, bamboo shoots and water chestnuts. Cook for another 10-15 minutes. (It is best when they are still somewhat crisp. Do not over cook.)

Thicken with 4 tablespoons cornstarch, mixed in 1/2 cup cold water. Stir this into hot mixture until smooth and thickened. Serve over noodles or rice.