1 c. fresh green beans, cut into 1 inch pieces
1 c. chicken broth
1 tbsp. cooking oil
1 tbsp. sesame seed oil
2 chicken breasts, cut into 1 inch pieces
2 scallions, chopped (green onions)
2 stalks celery, diced
1 1/2 tsp. salt
1 tsp. pepper
1/2 c. cashew nuts
1 tbsp. cornstarch
1 tbsp. water

Cook beans for 45 minutes in chicken broth. Heat oils in large skillet, add chicken, scallions, celery, salt and pepper. Cook 7 to 8 minutes, stirring until chicken is done. Add nuts. Cook for 1 minute longer. Combine meat mixture and broth with beans. Stir well. Blend cornstarch and water. Add to mixture. Stir until thickened. Serve hot over cooked rice. Yield: 4 servings.