12 oz. cooked chicken, diced
1/2 c. mushrooms
2 oz. water chestnuts
1 c. bean sprouts
1/2 c. chopped celery
2 oz. chopped onion
1 c. cooked rice

SAUCE:

1 c. cold water
2 tsp. cornstarch
1/4 c. soy sauce
1/2 tsp. ginger

Stir sauce ingredients together. Simmer onion and celery in 2 tablespoons of water for 2 minutes. Add sauce and simmer until slightly thick. Add chicken and remaining vegetables. Heat until piping hot. Vegetables will be crisp tender. Serve over 1/2 cup rice.