1/2 c. water
2 tbsp. soy sauce
4 tsp. cornstarch
1/2 tsp. minced garlic
1/4 tsp. black pepper
2 tbsp. oil
3 c. cubed uncooked chicken
1 1/2 c. sliced celery
1 1/2 c. sliced fresh mushrooms
1 1/3 c. cashews

Blend together water, soy sauce, cornstarch, garlic and pepper. Set aside. Heat oil in wok or skillet over medium-high heat. Add chicken and celery. Stir-fry for 4 minutes or until chicken and celery are tender. Add mushrooms and cashews; stir-fry for 1 minute. Mix in soy mixture; cook and stir until sauce is thickened. Serve with rice.

Makes 6 servings.