4 lg. chicken breasts
2 c. sliced fresh mushrooms
3 tbsp. salad oil
2 c. sliced celery
1 lg. green pepper, chopped
1 can (13 1/2 oz.) pineapple tidbits
1/2 c. dry sherry
1/4 c. soy sauce
1 tsp. garlic salt
1/2 tsp. ginger
2 tbsp. cornstarch
1/2 c. sliced green onions
1/2 c. cashews, chopped

Skin and bone chicken. Cut into 1/2 inch pieces. Saute mushrooms in oil in large skillet. Toss lightly until mushrooms are light golden. Stir in celery and peppers. Cook 2 to 3 minutes. Stir in chicken, cooking until it turns creamy white. Drain pineapple; reserve all syrup. Combine syrup, sherry, soy sauce, garlic salt, ginger and cornstarch. Stir in pan juices until thicken. Fold in pineapple and green onions. Sprinkle with cashews to serve. Serve with rice.