Marinate Chicken in Soy Sauce, in refrigerator 30 minutes to over night. Coat Chicken with Cornstarch just before cooking.
Heat a couple tablespoons canola oil in wok, Stir Fry Chicken at med/high heat (about 5 min.) until it is no longer pink. Remove from pan and set aside.
Heat a little more canola oil in pan, add onion and garlic, stir fry about 1 minute. Then add carrots, celery stir fry another minute then add peas and broccoli and continue to cook for about 1-2 minutes.
Add sauce, bring to a boil. Add waterchestnuts, bean sprouts and chicken. Stir fry another 2 minutes.