1 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. sugar
3/4 c. water
4 boneless chicken breast halves, cut in sm. pieces
4 or 5 tbsp. oil
6 oz. cashew halves
4 to 5 oz. mushrooms, drained
2 stalks celery, diced
Cooked rice

Combine sausage, cornstarch, sugar and water. Pour over chicken. Cover and refrigerate for 30 minutes. Heat 2 tablespoons of oil in skillet. Saute cashews until golden brown. Remove cashews, add mushrooms and celery. Remove celery mixture and set aside. Heat another tablespoon of oil and add marinated chicken with sauce. Cook on medium heat until meat is white, about 10 minutes, stir frequently. Add vegetables and cashews to chicken mixture and saute over low heat for a few minutes. Serve over rice. Serves 4 to 6.