2 whole chicken breasts
2 tbsp. cooking oil
1 tbsp. cornstarch
1/4 c. soy sauce
1/4 c. water
1/4 tsp. salt
1/8 tsp. salt
1/4 lb. fresh mushrooms, sliced or canned
1 c. bias-cut celery
1 clove garlic, minced
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. sliced green onions
1/3 c. cashews

Remove skin and bones from chicken. Cut meat into 1 inch cubes. Combine cornstarch, soy sauce, water, salt and pepper in small bowl. Stir until blended. Set aside.

Combine chicken, mushrooms, celery, garlic and oil in 3 quart casserole. Cover and microwave 3 minutes on high. Stir. Microwave 3 more minutes or until chicken turns white. Stir in cornstarch mixture, water chestnuts and green onions. Cover and microwave on high 4 minutes, stirring after each minute. Stir in cashews. Serve with Chinese noodles or rice.