1 tsp. cornstarch
1/2 c. regular strength chicken broth
1 tbsp. cornstarch & 1 tbsp. soy sauce
1 lb. chicken breast, skinned, boned, cut in matchstick size pieces
4 tbsp. salad oil
1 stalk celery, thinly sliced
1/4 lb. green beans, cut in 1/2" julienne slices
1 lg. carrot, cut in 1/4" julienne slices
1 sm. onion, cut in half, then in 1/4" slices
1 clove garlic, minced or pressed
2 tbsp. water
1/3 c. wasted cashews

Mix the 1 tablespoon cornstarch with chicken broth; set aside. Combine 1 tablespoon cornstarch, soy sauce and chicken. Mix well to coat chicken thoroughly; set aside.

Place wok on high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add chicken mixture. Stir fry until chicken is opaque (about 3 minutes). Remove from wok and set aside.

Add remaining 2 tablespoons oil to wok. When oil is hot, add cereal, beans, carrot, onion and garlic. Stir fry 1 minute. Add water, cover and cook for 3 minutes or until vegetables are just tender-crisp. Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir in most of the cashews. Garnish with remaining cashews. Makes 2 servings.