2 tbsp. vegetable oil
1 c. diced celery
1/4 c. sliced onion
1/2 lb. sliced mushrooms
1 (16 oz.) can water chestnuts, sliced
2 c. cooked diced chicken
1/2 c. cashews

SAUCE:

1 tbsp. cornstarch
1/4 c. soy sauce
3/4 c. cold water

Mix sauce and set aside. Heat oil and saute celery 1 minute. Add onion and saute 1 more minute. Add mushrooms and repeat. Pour in sauce and heat to boiling. Add chestnuts and chicken, cashews. Serve over rice.