Chicken Sub-Gum - cooking recipe

Ingredients

4 chicken breasts
1 c. celery
1 c. sliced water chestnuts
2 Tbsp. cornstarch
1/2 tsp. soy sauce
1 c. canned or fresh mushrooms
1 c. sliced onions
1 c. cold water
1 tsp. instant chicken bouillon

Preparation

Stir-fry chicken in small amount of oil in wok or skillet. Remove.
Stir-fry raw vegetables until transparent.
Mix together rest of ingredients.
Put chicken pieces, vegetables and liquid together in skillet and thicken.
Serve on rice and Chinese noodles.