1 lg. chicken breast, skinned, boned
1 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. MSG (Accent)
1 egg white, beaten slightly
2 tbsp. oil
1 cabbage, cut in sm. pieces
1 med. carrot, pared and cubed
1/4 c. water chestnuts
10 pieces mushroom (optional)
1 stalk celery, thinly sliced
2 stalks green onions, sliced 1 inch long
1 onion, sliced
1/2 c. hot chicken broth
3 oz. toasted cashew nuts

1. Cut chicken breast into paper thin slices, combine with cornstarch, 1 tablespoon soy sauce, 1/4 teaspoon MSG and egg white.

2. Heat 1 tablespoon oil on skillet over medium high heat. Add all vegetables and saute for 3 minutes. Add remaining soy sauce and MSG. Transfer to a platter and set aside.

3. Add 1 tablespoon oil to same skillet and turn heat to high. Saute chicken for 2 minutes or until pieces are firm.