Oriental Cashew Chicken

3 tblsp sesame oil

1 tsp salt

2 cups raw diced boneless chicken

2 tblsp soy sauce

1 cup diced celery

1 box frozen peas

1 cup sliced mushrooms

1 can diced water chestnuts

1 cup cashew pieces or almond slivers

2 cups chicken broth

corn starch to thicken

 

Heat oil in wok; add chicken & salt and stir fry 2 minutes.  Add all ingredients except nuts.  Cover and cook till vegetables are done.  Thicken with cornstarch.  Garnish with nuts.  Serve over rice.

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