Put a large-sized pot or a saucepan and turn on medium heat. After pouring oil into it, let it get heated. Once the oil is hot enough you should start cooking the chicken in it.

Continue stirring while cooking the chicken so that it will get properly cooked from all sides. It will change its color once cooked enough.

After setting the chicken aside in a container, add the diced onions to the pan and stir-fry them until softened. Add the mushrooms at the same time and then bring the diced celery to be added in the saucepan.

Cook and continue stirring the veggies until they are soft enough and also their color has changed and they are fried enough to be browned.

Now that the veggies are cooked, you must add the chicken back to it. Pour the chicken broth in it and then stir to combine.

Bring the soy sauce which is gluten-free and pour it into it. Then you must add the brown sugar to it. Don't forget to add the dry sherry at this point.

Sprinkle some salt and pepper over it.

The will be simmering at high heat and you must make the addition of bean sprouts into it. Continue to cook for some more time.

Then make a slurry with the chicken broth and cornstarch. Mix it well. Pour it back into the whole mixture in the saucepan and stir. The sauce will be thickened this way.

Your Chow Mein is ready to serve.