2 cups cubed chicken or turkey
1 cup coarsely chopped onion
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 cups sliced celery
1 can bean sprouts, drained
2 teaspoons bead molasses (optional)
1/2 cup crushed pineapple (optional)
Cook celery, onion and chicken in chicken broth. Do not overcook. Celery should be slightly underdone.
Add seasonings and thicken with about 2 tablespoons cornstarch mixed with a small amount of cold water. Have mixture quite thick.
Add drained bean sprouts and heat.
Serve over rice, and top with chow mein noodles.
Variation: Add quartered tomatoes and slices of bell pepper with bean sprouts so will all be heated, but not cooked.