2 tsp. cornstarch
1 c. regular strength chicken broth
2 tbsp. each cornstarch & soy sauce
2 lb. chicken breasts, skinned, boned & cut in matchstick size pieces
About 4 tbsp. salad oil
2 stalks celery, thinly sliced
1/2 lb. green beans, cut in 1/2" slanting slices
2 lg. carrots, cut in 1/4" slanting slices
2 sm. onions, cut in half, then in 1/4" slices
2 cloves garlic, minced or pressed
4 tbsp. water
2/3 c. roasted cashews

Mix the 1 teaspoon cornstarch with chicken broth; set aside.

Combine the 1 tablespoon cornstarch, soy and chicken. Mix well to coat chicken thoroughly. Set aside.

Place wok on high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add chicken mixture. Stir fry until chicken is opaque (about 3 minutes); remove chicken from wok and set aside.

Add remaining 2 tablespoons oil to wok. When oil is hot, add celery, beans, carrot, onion and garlic. Stir fry for 1 minute. Add water, cover and cook for 3 minutes or until vegetables are just tender crisp.

Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir in most of the cashews. Garnish with remaining cashews. Makes 2 servings.

Good!