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.
Add quartered tomatoes and slices of bell pepper with bean sprouts so will all be heated, but not cooked.