Cashew Chicken

• 2 whole chicken breasts, skinned, boned and cubed
• 1 tsp. soy sauce
• 1 tsp. cornstarch
• dash of white pepper
• 1 small onion, cubed
• 1 or 2 c. celery
• 1 (6 oz.) pkg. pea pods or 1 1/2 c. other cut up green vegetable, such as broccoli, asparagus and parboiled green beans
• 1 Tbsp. cornstarch, dissolved in 2 Tbsp. soy sauce and 1/2 c. or more chicken broth or water
• 1 c. roasted cashews
• 1 green onion, minced, including top
• 2 Tbsp. oil (for stir-frying)

1. Marinate chicken in next 3 ingredients and let stand 20 minutes (or longer) in refrigerator.
2. Heat 1 tablespoon of oil in wok until hot.
3. Stir-fry chicken 2 to 3 minutes or until white. Remove from wok or push up on sides.
4. Add remaining oil.
5. Stir-fry onion 1 minute.
6. Add celery.
7. Add pea pods; stir-fry until tender-crisp.
8. Return chicken to bowl of wok.
9. Stir in cornstarch mixture; cook until thickened.
10. Stir in cashews.
11. Garnish with green onion.
12. Serve with fried rice.
13. Serves 4.

chicken breasts, soy sauce, cornstarch, white pepper, onion, celery, pods, cornstarch, cashews, green onion, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022318 (may not work)