1 Tbsp. vegetable oil
3 c. slant-sliced celery
1/2 c. slant-sliced green onions with tops
2 1/2 c. hot chicken broth
3 Tbsp. cornstarch
1/8 tsp. garlic powder
1/2 tsp. ground ginger
1/2 c. cold water
1 Tbsp. soy sauce
3 1/4 c. cooked chicken in small pieces
1 (6 oz.) can mushrooms
1 1/4 c. chopped green pepper
1 (8 oz.) can water chestnuts, drained and sliced
1 (3 1/2 oz.) can chow mein noodles
2 Tbsp. finely cut candied ginger

Heat oil in deep heavy pot; add celery and onions. Stir-fry over moderate heat until onions are transparent but not brown. Add chicken broth; cover and cook 4 to 5 minutes.

Meanwhile, mix cornstarch, salt, garlic, ginger, cold water and soy sauce; mix until smooth. Add slowly to hot mixture, stirring constantly. Cook until liquid is thick and clear. Add chicken, green pepper, mushrooms and water chestnuts; mix well. Cover and cook on low about 5 minutes or until hot. Turn into 2-quart serving dish. Mix noodles and candied ginger and scatter on top of chicken mixture.