Cashew Chicken

by Patty Ristow

4 Chicken breasts, skinned, boned and cut in bite sized pieces
2 Tb. cooking oil
2 c. sliced celery
2 c. broccoli florets
2 5 oz. cans sliced water chestnuts, drained
1/2 c. cashew nuts
3 Tb. soy sauce
3 c. chicken broth
3 Tb. cornstarch
1/2 c. water

Brown chicken pieces in a electric wok or fry pan. Add celery, broccoli, water chestnuts cashew nuts, soy sauce and chicken broth. Cover and cook gently for 5 minutes. Blend together cornstarch and water. Add to chicken mixture and cook, stirring until thickened.
Serve with rice.