3 whole chicken breasts (remove skin)
1/2 lb. mushrooms
4 green onions
1 c. chicken broth
1 (4 oz.) pkg. cashew nuts
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1 tbsp. minced garlic
1/4 c. oil (I use Puritan oil, use a oil that won't burn)

Heat 1 tablespoon of oil to 350 degrees in wok or electric skillet. Add cashews all at once. Cook 1 minute while stirring. Remove and set aside. Add remaining oil. Cut chicken into very small pieces (slice horizontally). Add to oil. Cook quickly while stirring. When done add mushrooms, onions and broth. Cover and simmer for 2-3 minutes.

Mix soy sauce, cornstarch, sugar and salt together. Pour into chicken mixture. Add garlic, stir until thickened. Serve over rice. Sprinkle with cashew nuts.