Cashew Chicken

• 1 lb. chicken, cubed (2 large breasts)
• 1 c. cashew nuts
• 1 c. diced celery
• 1/2 c. diced green peppers
• 1/2 c. onion, diced
• 1 small can water chestnuts
• 1 Tbsp. vinegar
• 1 Tbsp. brown sugar
• 3/4 tsp. salt
• 2 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 1/4 c. chicken broth or bouillon
• 1/3 c. cooking oil

1. Cook nuts in oil 3 to 5 minutes.
2. Drain.
3. Mix vinegar, brown sugar, salt, cornstarch and soy sauce. Dredge chicken pieces in mixture.
4. Fry vegetables in oil. Remove them and fry chicken until sightly brown.
5. Return vegetables and broth.
6. Cook until vegetables and chicken are tender, stirring often. Add nuts just before finished cooking.
7. Serve over cooked rice.

chicken, cashew nuts, celery, green peppers, onion, water chestnuts, vinegar, brown sugar, salt, cornstarch, soy sauce, chicken broth, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=471175 (may not work)