1 c. cubed raw chicken, about 2 breasts
1/4 c. oil
1 c. Chinese pea pods
1 c. bamboo shoots
1 c. sliced water chestnuts
8 oz. fresh mushrooms, sliced
3/4 c. diagonally cut celery
1/2 c. chopped green onion
3/4 c. chicken broth
1 tsp. salt
2 tbsp. cornstarch
1/4 c. water
1 tbsp. soy sauce
1 c. toasted cashew nuts

Cook chicken in oil 4 to 5 minutes or until done; drain. Add vegetables, broth and salt; bring to a boil. Mix cornstarch, water and soy sauce. Stir into vegetables and heat until thickened. Sprinkle cashews on top to serve.