4 chicken breasts, cut in bite-size pieces
1/2 c. cashew nuts
2 tbsp. cornstarch
2 tbsp. oil (more, if needed)
1/2 c. diced celery
3/4 c. onion, diced
2 tbsp. soy sauce
2 c. chicken broth
Salt and pepper to taste

Dip chicken in batter of eggs and milk, then flour. Brown chicken in oil for 5 minutes, and add onions and celery; cook 5 more minutes, stirring often. Then add soy sauce, salt and pepper to taste.

Add 1 cup broth for 1 minute, and then remainder of broth with cornstarch; cook until thick. Add nuts and serve over rice.