1 (4 oz.) pkg. cashews or almonds
4 chicken breast pieces
1 c. celery, chunked
2 med. onions, sliced
2 green peppers, chunked
1 can mushrooms
1 can (2 c.) chicken broth
1/4 c. soy sauce
1/4 c. oil
1/2 tsp. sugar

Bone chicken and remove skin. Slice into thin strips. Prepare all vegetables. Add oil to fry pan on moderate heat. Add cashews or almonds and roast until slightly brown. Remove cashews and drain on towel. Add chicken to pan. Cook quickly until tender (5-10 minutes). Add celery and onions. Cook for 5 minutes. Add green peppers and mushrooms and cook for 1 minute. Stir in soy sauce, chicken broth and sugar. Heat.

Thicken with cornstarch and water. Simmer for a few minutes. Add cashews. Serve immediately over rice. Substitute vegetables: Drained bamboo shoots, 1 package frozen Chinese pea pods, sliced water chestnuts.