2 tbsp. oil
1 c. sliced celery
1 1/2 c. sliced onion
1/2 lb. sliced mushrooms
1 can (16 oz.) sliced water chestnuts
2 c. cooked diced chicken
1/2 c. cashews (more if desired)

SAUCE:

1 tbsp. cornstarch
1/4 c. soy sauce
3/4 c. cold water

I like a little more sauce so I double this.

Mix sauce ingredients - set aside. Heat oil. Saute celery, 1 minute only, then add onion and cook another minute. Add mushrooms and cook 1 to 2 minutes. Pour sauce into mixture. Heat to boiling, add water chestnuts and chicken. When thoroughly heated add cashews. Serve with rice.