2 tbsp. oil
1 c. sliced celery
1/4 c. sliced onion
1/2 lb. sliced mushrooms
1 (16 oz.) can sliced water chestnuts
2 c. cooked chicken, diced
1/2 c. cashews

1 tbsp. cornstarch
1/4 c. soy sauce
3/4 c. cold water

Mix sauce ingredients and set aside. Heat oil; saute celery for 1 minute, add onion and cook 1 minute. Add mushrooms and cook 1-2 minutes. Pour sauce into mixture; heat to boiling. Add water chestnuts and chicken. When heated, add cashews. Serve immediately over rice.