CHICKEN CHOP SUEY                      Servings:  4

2   lbs.      chicken breasts          1   T.    corn starch
1   c.        rice                               salt
1   med.      onion, sliced            2   c.    celery, sliced
1   can       bean sprouts             1   can   water chestnuts
2   T.        soy sauce

	Cover chicken with water.  Add 1/2 tsp. salt, and onion.  Simmer 20-25
minutes.  Remove meat from bones, dice into 1/2 inch cubes.  Strain broth,
measuring 1 1/2 cups.  Bring to boil, add celery and rice.  Simmer 5 minutes.
Add chicken, bean sprouts and water chestnuts.  Simmer 5 minutes.  Add soy
sauce.  Blend cornstarch with 2 Tablespoons cold water.  Stir in, cook until
thick and bubbly (approximately 1 minute).

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