1 lb. chicken breast
4 green onions
8 oz. fresh mushrooms
1 can sliced water chestnuts
6 oz. cashew nuts
1/3 c. soy sauce
Cornstarch
1 c. water

Bone and skin chicken, cut in 1 inch cubes. Heat small amount of oil in skillet. Roll chicken in cornstarch. Cook until light tan; remove chicken. Saute chopped onion and sliced mushrooms. Add water chestnuts with liquid. Add chicken, the 1/3 cup soy sauce, and water. Bring to boil, thicken with cornstarch. Add cashews nuts. Serve over cooked rice. Yields 6 servings, 350 calories per serving.