Cashew Chicken And Rice

• 3 whole chicken breasts (about 2 1/4 lb.), skinned, boned and cut in thin strips
• 3 Tbsp. vegetable oil
• 1 (8 oz.) can bamboo shoots, drained
• 2 c. sliced celery
• 1 (8 oz.) can sliced water chestnuts, drained
• 3 c. hot cooked rice
• 1/2 c. cashews
• 1 (2 oz.) jar pimentos, sliced
• 1/4 c. cornstarch
• 1 tsp. seasoned pepper
• 3 Tbsp. soy sauce
• 3 c. chicken broth

1. In large skillet or Dutch oven, saute chicken in oil for 2 minutes or until tender.
2. Add bamboo shoots, celery and water chestnuts.
3. Cook for 2 minutes.
4. Stir in cashews and pimentos. Blend cornstarch, seasoned pepper and soy sauce.
5. Stir in broth. Pour into chicken mixture.
6. Cook and stir until sauce is slightly thickened.
7. Serve over beds of fluffy rice.
8. Makes 6 servings.

chicken breasts, vegetable oil, bamboo shoots, celery, water chestnuts, hot cooked rice, cashews, pimentos, cornstarch, pepper, soy sauce, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237616 (may not work)