1 lb. chicken breast, diced in 3/4 inch pieces
3/4 c. cashew nuts
1 bowl diced celery
1 tsp. sesame oil
1/2 c. water chestnuts
2 c. oil
1 tsp. cornstarch mixed with 2 tsp. cold water

SAUCE INGREDIENTS:

1 tsp. light soy sauce
1 tsp. dry sherry wine
1/2 tsp. sugar
1/4 tsp. salt
1 tsp. dark soy sauce
1/4 c. chicken broth
1/8 tsp. pepper

SAUCE: Combine ingredients in a bowl.

Heat wok or deep skillet and add the oil. Turn heat to low and wait until oil is hot. Add chicken pieces to fry slowly. When the chicken has turned white, remove from wok and set aside.

Remove all the oil, except about 2 teaspoons. Turn heat to high and add the sauce ingredients. When it comes to a boil, add cornstarch paste slowly and stir. Then add the chicken and cashew nuts, celery and water chestnuts. Keep stirring until gravy has thickened. Finally add the sesame oil.