3 chicken breasts, skinned and deboned
3 tbsp. soy sauce
1 tbsp. shallot herb vinegar or rice vinegar
1 clove garlic, minced
1 tsp. fresh ginger, minced OR 1/2 tsp. ground ginger
1/8 tsp. lemon pepper
1 tbsp. sesame or salad oil
4 oz. fresh mushrooms, sliced
1 each red and green bell pepper, cut in thin strips, lengthwise
1/3 c. sliced onion
1/3 c. celery, sliced thinly on the diagonal
1 1/2 c. chicken broth or 2 chicken bouillon cubes in 1 1/2 c. boiling water
1 (8 oz.) can sliced water chestnuts
1 (8 oz.) can bamboo shoots
1 1/2 tsp. cornstarch
6 tbsp. whole cashews

Cut chicken into one inch cubes. Combine in glass or stainless steel bowl: soy sauce, vinegar, garlic, ginger and lemon pepper. Stir in chicken cubes and coat well. Marinate 1 to 2 hours.

Prepare vegetables and set aside. Cut bamboo shoots into thin julienne strips. About 15 minutes before serving time, heat wok or electric frying pan. Spray with non stick cooking spray if necessary.

Drain chicken cubes, reserving marinade, and place in wok in single layer to brown over high heat, turning to each side. Remove from wok.

Lower heat and saute mushrooms in 1 tablespoon sesame or salad oil. Remove from wok. Place bell pepper strips, celery, onion and broth in wok and simmer, covered, for 3 minutes. Stir in water chestnuts, bamboo shoots, mushrooms and chicken and cook until heated throughout. Combine cornstarch with reserved marinade, stirring until smooth. Add a little water if necessary. Pour cornstarch mixture into wok at simmer and stir until the liquid becomes clear. Turn into serving dish and sprinkle with cashews. Serve with rice or over Chinese noodles. A fruit salad makes a nice accompaniment. Serves 4 to 6.