Cashew Chicken II Recipe

6 servings.

Directions
1 Heat oil in a large skillet over medium high heat.
Saute chicken until it turns white, then season with salt
and pepper and add broth, soy sauce, celery, bamboo shoots
and water chestnuts. Cover skillet, reduce heat to low and
simmer for 5 minutes.
2 Beat cornstarch and water together in a small bowl,
then blend into skillet mixture and heat through until
thick and bubbly. Sprinkle with cashews and serve.