3 tbsp. salad oil
1 whole chicken breasts, skinned & boned
2 c. thinly sliced carrots
2 c. thinly sliced celery
1/2 c. thinly sliced green onions
2 cloves garlic, minced or pressed
1/2 c. roasted salted cashews, almonds or peanuts (unsalted)
3 tbsp. soy sauce
1 tbsp. cornstarch
1/2 c. water
Hot cooked rice
Red radishes, sliced (opt.)

Cook chicken in boiling water until tender. Slice very thin.

Heat oil in heavy fry pan over high heat. Add chicken and stir fry 2 minutes or until opaque. Lift out and set aside. Add carrots and more oil if needed to pan and stir for 2 minutes. Add celery, onion and garlic and stir fry for 2 more minutes. Return chicken to pan and add nuts, soy sauce and cornstarch mixed with water. Stir and cook until thickened. Serve at once with rice and radishes for garnish. Serves 2.