1 tsp. cornstarch
1/2 c. chicken broth
1 whole chicken breast (about 1 lb.) split, skinned and boned
1 tbsp. each cornstarch and soy sauce
4 tbsp. sesame or salad oil
1 stalk celery, thinly sliced
1 lg. carrot, sliced diagonally
1 sm. onion, halved and cut into 1/4 inch pieces
1 clove garlic, minced or pressed
1/4 lb. snow peas
1/2 lb. bean sprouts
1/2 lb. fresh mushrooms, sliced
2 tbsp. water
1/3 c. cashews

In a small bowl, combine the 1 teaspoon cornstarch with broth; set aside. Cut chicken into matchstick pieces and place in another small bowl. Add the 1 tablespoon cornstarch and soy sauce; mix well and set aside. Heat wok when hot add 2 tablespoons oil. When oil is hot, add chicken and stir fry until is opaque, about 3 minutes. Remove from wok and set aside. Add remaining 2 tablespoons of oil. When oil is hot, add celery, carrot, onion, garlic, snow peas, bean sprouts and mushrooms and stir fry for 1 minute. Add 2 tablespoons of water, cover and cook until vegetables are just tender crisp, about 3 minutes. Return chicken to pan. Stir through chicken broth mixture once; add to wok and cook, stirring until sauce bubbles and thickens. Stir in most of the cashews, reserving some for garnish. Turn out into a serving dish and garnish with remaining cashews.