Cashew Chicken - cooking recipe

Ingredients

2 whole chicken breasts, skinned, boned and cubed
1 tsp. soy sauce
1 tsp. cornstarch
dash of white pepper
1 small onion, cubed
1 or 2 c. celery
1 (6 oz.) pkg. pea pods or 1 1/2 c. other cut up green vegetable, such as broccoli, asparagus and parboiled green beans
1 Tbsp. cornstarch, dissolved in 2 Tbsp. soy sauce and 1/2 c. or more chicken broth or water
1 c. roasted cashews
1 green onion, minced, including top
2 Tbsp. oil (for stir-frying)

Preparation

Marinate chicken in next 3 ingredients and let stand 20 minutes (or longer) in refrigerator.
Heat 1 tablespoon of oil in wok until hot.
Stir-fry chicken 2 to 3 minutes or until white. Remove from wok or push up on sides.
Add remaining oil.
Stir-fry onion 1 minute.
Add celery.
Add pea pods; stir-fry until tender-crisp.
Return chicken to bowl of wok.
Stir in cornstarch mixture; cook until thickened.
Stir in cashews.
Garnish with green onion.
Serve with fried rice.
Serves 4.