Chicken With Cashews

• 4 teaspoons cornstarch
• 2 teaspoons sugar
• 1/2 cup cold water
• 1/3 cup soy sauce
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon crushed red pepper flakes
• 1-1/3 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 2 tablespoons canola oil
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 cup whole salted cashews
• Hot cooked rice, optional

1. In a small bowl, combine the first six ingredients; set aside.
2. In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with rice if desired.

cornstarch, sugar, cold water, soy sauce, fresh gingerroot, red pepper, chicken breasts, canola oil, celery, carrots, onion, cashews, rice

Taken from www.tasteofhome.com/recipes/chicken-with-cashews/ (may not work)