Cathy's Chicken Chop Suey

Description
Purchased from the McDonald Estate in Wylie, Texas in 1990. Dated 1974. This is an incredible recipe. I made it on Bunco Night when the theme was Chinese. You wanna see 12 women go nuts over Chinese, this is the one.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 12 cups roasted chicken
 * 2 large white onions, chopped
 * 6 stalks celery, chopped
 * 2 large green bell peppers, chopped
 * 2 cups fresh mushrooms, sliced
 * ¼ cup vegetable oil
 * 5 cups chicken broth
 * 3 teaspoons soy sauce
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper
 * 3 tablespoons cornstarch
 * 8 tablespoons water
 * 2 cans bean sprouts
 * 2 cans water chestnuts
 * 3 cups boiled rice

Directions

 * 1) Cut chicken into bite sized pieces.
 * 2) Combine onions, celery, bell peppers and mushrooms.
 * 3) Put vegetable oil in a large frying pan, turn flame to medium, and add the cut-up vegetables.
 * 4) Cook the vegetables together until the onions turn golden in color, stirring occasionally as the vegetables cook.
 * 5) Add chicken broth.
 * 6) Do not boil.
 * 7) Bring to a simmer and continue to simmer for 15 minutes.
 * 8) Stir in soy sauce, season with salt and pepper.
 * 9) Combine cornstarch and water and combine until smooth.
 * 10) Add cornstarch mixture to the pan.
 * 11) Stir in chicken, sprouts, chestnuts and simmer until heated through.
 * 12) Serve over boiled rice.