2 tbsp. oil
1 c. celery, cut on slant
1/4 c. onion
1/2 lb. sliced mushrooms
1 (6 oz.) can water chestnuts
1 c. cooked chicken
1/2 c. cashews (or walnuts)
1 tbsp. cornstarch
1/4 c. soy sauce
3/4 c. cold water

Cook chicken in pressure cooker until done (20 minutes at 15 pounds of pressure). Put oil in wok or skillet. Heat on high for few minutes then turn to medium. Place celery, onions and simmer in skillet until tender. Add mushrooms and stir. Heat until all is tender. Mix water, cornstarch and soy sauce together and pour over stir fry. Add boned chicken and follow with nuts. Serve over rice.