1In a medium-sized saucepan, combine the soy sauce and all but the reserved 3 tablespoons chicken broth over medium-high heat. Add the celery, carrots, and onion and cook for about 10 minutes, until tender. Stir in the water chestnuts and bean sprouts, add bag of frozen veggies. In a small bowl, combine the cornstarch and the reserved 3 tablespoons chicken broth; stir into the vegetable mixture until the liquid thickens.
2Add the chicken and mix well; cook for 3 to 4 minutes or until the chicken is heated through.
Serve over cooked spaghetti or plain or fried rice, and top with crispy chow mein noodles.
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