1 to 2 lb. boneless chicken
1/4 c. soy sauce
9 oz. frozen green beans, thawed
4 tsp. corn starch
1/4 c. water
2 tbsp. chicken bouillon granules
5 tbsp. cooking oil
1/2 c. roasted cashews
3/4 c. celery
1 1/2 c. uncooked carrots, sliced
Any other vegetables may be added as desired

Cut chicken into strips. Combine chicken and soy sauce in bowl. Blot green beans with paper towels. Combine corn starch, water and bouillon granules. Stir to blend. Set aside.

Heat 2 tablespoons of oil in 12 inch skillet over medium heat for 5 minutes. Add cashews and toast them for 30 seconds. Remove and drain on paper towels. Add 1 more tablespoon oil. Add chicken mixture. Stir fry for 2 minutes until clear. Remove chicken. Add remaining 2 tablespoons oil. Add any uncooked vegetables and cook covered for 1 minute. Uncover and stir fry 3 minutes until vegetables are tender but crisp.

Stir in chicken and corn starch. Cook stirring constantly for 2 minutes. Add green beans and 1/2 cashews. Cook until beans are heated (~ 2 minutes). Serve over rice and top with remaining cashews.