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CASHEW CHICKEN

Ingredients

2	teaspoon	cornstarch
1	cup	chicken broth

2	tablespoon	cornstarch
2	tablespoon	soy sauce
2	pound	chicken breast, skinned

4		oil, tbl - approx.
2	each	celery stalk, thinly sliced
2	pound	green beans, 1/2 inch slices
2	each	carrot, 1/4 inch slices
1	each	onion, small, 1/4 inch slices
2	each	garlic clove, minced/pressed
4	tablespoon	water
2/3	cup	cashews, roasted

Directions:
Mix the cornstarch with chicken broth and set aside. Cut skinned and boned chicken into matchstick-size pieces. Combine the ingredients for the `chicken mixture` ( cornstarch, soy, and chicken). Mix well to coat chicken thoroughly; set aside. Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is hot, add chicken mixture. Stir fry until chicken is opaque (about 3 minutes). Remove chicken from the wok and set aside. Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans, carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3 minutes or until veggies are just tender-crisp. Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir in most of the cashews. Garnish with the remaining cashews.