2 lg. double chicken breasts
3 stalks celery
1/2 lb. roasted cashew nuts
1 tsp. salt
1 tbsp. cornstarch
1 tbsp. water
1/4 tsp. monosodium glutamate

Skin and bone chicken, then cut into 1 inch cubes. Mix chicken with salt, MSG, corn starch and water. Wash and cut celery into small chunks.

Heat 2 tablespoons oil in wok of frying pan over high heat. Add chicken and stir briskly for about 2 minutes. Add celery and continue to stir another 2 minutes.

Add cashews and stir a few more times. Serve hot over rice. If it seems too dry, add another tablespoon water.