2 chicken breasts, uncooked and cubed
2 tbsp. soy sauce
2 tbsp. cooking sherry
1 tbsp. cornstarch
1 tbsp. sugar
3/4 to 1 c. celery, chopped
3/4 to 1 c. water chestnuts
3/4 to 1 c. bamboo shoots
3/4 to 1 c. mushrooms
3/4 to 1 c. onions
1 bag cashews

Combine soy sauce, cooking sherry, cornstarch and sugar and let stand for 10 minutes for a marinade sauce. Chop and stir fry separately the celery, water chestnuts, bamboo shoots, mushrooms, and onions. Brown the cashews and stir fry the chicken until done. Add the marinade sauce to the vegetables and toss. Serve over rice.