Emily's Improvised Chow Mein

2 boneless skinless chicken thighs, cut into strips
2 stalks celery, sliced diagonally
1 large carrot, sliced
1 can water chestnuts, drained (reserve liquid)
1 handful snow pea pods
1/2 can bean sprouts, drained (reserve liquid)
3 tbsp sesame oil
1 tsp garlic
1 tsp ginger
1/4 tsp. mustard powder
dash red pepper
2 heaping tsp corn starch
soy sauce
salt
white pepper

Heat 2 tbsp oil and spices on high heat until sizzling. Add chicken and stir fry until just browned, sprinkling with soy sauce. Add vegetables and stir fry until crisp tender and chicken is fully cooked. Meanwhile, combine 1 tbsp. soy sauce and enough liquid (reserved from canned vegetables, chicken broth, or water) to make one cup with corn starch to make sauce. When chicken mixture is cooked, add sauce and lower heat to simmer until thickened. Add salt, white pepper and soy sauce to taste. Serve over chow mein noodles.

Serves 3-4.

Notes: This was enough sauce, but you might want to increase the liquid if you like it to really soak into the noodles.