Chicken Chow Mein

3 chicken breasts
3 cans (14 oz each) chicken broth
1/3 cup vegetable oil
1 teaspoon chicken bouillon granules
2 Tablespoons soy sauce
2 cups diagonally sliced celery
1 onion, cut into 1-inch cubes
5 Tablespoons cornstarch
1 can (14 oz) bean sprouts, drained
1 can (8 oz) sliced water chestnuts, drained
1 can (8 oz) sliced bamboo shoots, drained

Cut chicken into bit-sized pieces and cook in 1-2 Tablespoons of oil. Add chicken broth, vegetable oil, chicken bouillon granules, soy sauce, celery and onion; bring to a boil and cook until onion and celery are tender. Blend cornstarch with 1/2 cup cold water. Stir into mixture until it comes to a boil and thickens. Add bean sprouts, water chestnuts and bamboo shoots. Serve over chow mein noodles or hot rice.