Combine cooked chicken, celery, onion, red pepper, chicken bouillon, sugar, pepper, water, and soy sauce in a large skillet.

Bring the mixture to a boil, then reduce heat to a simmer.

Cover the skillet and simmer for 10 minutes, or until the vegetables are tender.

Stir in the drained bean sprouts.

In a separate small bowl, whisk together cornstarch and cold water until smooth.

Carefully add the cornstarch mixture to the skillet over medium-high heat, stirring constantly until the sauce thickens.

Serve the chicken chow mein over chow mein noodles or hot cooked rice.

Recipe yields 4 servings.