2 c. cut-up cooked chicken
3 med. stalks celery, cut up
8 oz. mushrooms, cut up
1 (8 oz.) can thinly sliced water chestnuts
1 med. onion, chopped
1/4 c. teriyaki sauce or soy sauce
1/2 tsp. ground ginger
1 clove garlic, crushed
3/4 c. chicken broth
2 tbsp. cornstarch
3 tbsp. cold water
4 c. hot cooked rice
2 tbsp. oil
1/2 tsp. salt
1/2 c. cashews

Heat oil and salt in large skillet. Add chicken. Cook and stir over medium high until almost done. Stir in vegetables and ginger, cook and stir for 1 minute. Stir in broth and cashews and teriyaki sauce.

Reduce heat. Cover and simmer until vegetables are crisp-tender and chicken is done, about 3 to 5 minutes. Mix cold water and cornstarch, stir gradually into chicken mixture. Heat to boiling, stirring constantly. Serve over hot rice. 5 servings.