3 tbsp. oil
1 raw, boned chicken breast, diced
1/4 c. diced onion
1 c. sliced celery
2 diced green peppers
1 can sliced water chestnuts, drained
4 tbsp. soy sauce
1 c. chicken broth
Salt
1 tbsp. cornstarch
2 tbsp. water
1/2 c. cashews

Heat oil in a deep skillet or wok; saute' the chicken 3 minutes, stirring almost constantly. Add vegetables, soy sauce and sprinkle with salt. Cook 2 minutes. Stir in broth, cover and cook over low heat 5 minutes. Mix together the cornstarch and water; stir into mixture until thickened. Add cashews. Serve over rice. Serves 4 to 6.