1/4 cup vegetable oil
2 cups diced chicken meat
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups chicken broth
2 tablespoons soy sauce
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and diced
1/3 cup cornstarch
1/2 cup cold water
1 cup cashews
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, water chestnuts. Cover skillet,
use low heat low and cook for 5 minutes.
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.
All done!
