Place chicken fillets in the freezer until they are stiff, then cut into thin strips and salt. Peel onions, cut into half and then into slices. Cut mushrooms into slices.
Peel celery and cut into small strips.
Mix corn starch, water, soy sauce and honey. Heat 2 El oil in a wok. Fry celery, sprouts, onions and mushrooms. Add every minute one of them. Season with salt and remove from the pan. Add the chicken and fry stirring constantly until the meat becomes white. Then add the vegetables again and heat. Douse with the soup and let it boil up. Stir in the soysaucemixture and simmer until the sauce thickens.