Chicken Cashew

• 1/4 cup canola oil
• 2 chicken breast, boned and cut into pieces
• 1/2 tsp. salt
• 1 cup onion slices
• 1 1/2 cups bias cut celery slices
• 1 1/4 cups chicken broth
• 1 tsp. sugar
• 1 Tbsp. cornstarch
• 1/4 cup soy sauce
• 2 Tbsp. cooking sherry
• 1 5-oz. can bamboo shoots, drained
• 1 5-oz. can water chestnuts, drained
• 1 cup cashews

1. Heat canola oil in skillet.
2. Place chicken breast in skillet and sprinkle with 1/2 tsp. salt. Cook 5 to 10 minutes, stirring frequently.
3. Remove from skillet. Put onions, celery and 1/2 cup chicken broth in skillet. Cook uncovered 5 minutes or until slightly tender.
4. Combine sugar, cornstarch, soy sauce, cooking sherry and remaining chicken broth.
5. Pour over the vegetables and stir until the sauce thickens. Add cooked chicken, bamboo shoots, water chestnuts and cashews. Stir together and heat through. Serve with rice.
6. Serves 4 to 6.

canola oil, chicken, salt, onion, celery, chicken broth, sugar, cornstarch, soy sauce, cooking sherry, bamboo shoots, water chestnuts, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142642 (may not work)