2 boneless, skinless chicken breasts
1/2 lb. fresh mushrooms or 8 oz. can
6 scallions
1 (8 oz.) can sliced water chestnuts
1/2 lb. fresh Chinese snow peas
1/4 c. low-salt soy sauce
Peanut oil for cooking
1 (8 oz.) pkg. cashews
1 tsp. sesame seeds
1 c. chicken stock
Hot cooked rice
2 tbsp. cornstarch

Slice chicken breasts into 1/4 inch slices and then cut into 1-inch pieces. Set aside.

Wash and slice fresh mushrooms. Set aside.

Wash scallions. Slice white part 1/4 inch. Cut green part into about 1-inch lengths, slash both ends, set aside. Drain water chestnuts, set aside. Wash snow peas. Remove ends and strings. Mix soy sauce with cornstarch; set aside.

Heat wok, lace with oil. Add nuts. Stir 1 or 2 minutes and remove. Add more oil, chicken and seeds. Stir fry until meat turns white. Add peas and mushrooms, pour in stock, simmer 3 or 4 minutes. Add water chestnuts. Stir in soy sauce mixture and cook until sauce thickens, stirring constantly. Simmer 2 minutes uncovered. Add scallions, stir 2 minutes, then sprinkle with nuts. Serve over rice.