2 whole chicken breasts
2 tbsp. cooking oil
1 tbsp. cornstarch
1/4 c. soy sauce
1/4 c. water
1/4 tsp. salt
1/8 tsp. pepper
1/4 lb. fresh mushrooms, sliced
1 c. bias cut celery, 1/4" slices
1 clove garlic, minced
1 (8 oz.) water chestnuts, sliced
1/2 c. sliced green onion, drained or used scallions
1 med. tomato, chopped
1/2 c. cashews

Remove skin and bones from chicken and discard. Cut meat into 1" cubes. Heat cooking oil in a 12" skillet over medium heat until hot. Combine cornstarch, soy sauce, water, salt and pepper in small bowl, stir until blended; set aside.

Add chicken, mushrooms, celery and garlic to hot oil. Stir fry 3 minutes or until chicken turns white. Stir in chestnuts and green onion. Stir fry 3 minutes. Stir in cornstarch mixture, cook, stirring constantly 2 minutes. Stir in tomatoes and cashews. Cook 2 minutes more. Serve over rice.