Gay'S Original Cashew Chicken - cooking recipe

Ingredients

5 lb. boned, skinless, cut-up chicken thighs
2 cans sliced water chestnuts
1 large can cashews
3 Tbsp. Argo cornstarch
1 chopped onion
1 chopped bell pepper
6 cans chicken broth
3 Tbsp. Crisco oil (do not use shortening)
2 cans bamboo shoots
2 large jars pimiento
3 to 6 Tbsp. soy sauce
1 c. chopped celery
garlic powder (as desired)

Preparation

Drain water chestnuts, bamboo shoots and pimientos.
In a large cast-iron Dutch oven, stir-fry chicken in oil until tender. Add chopped onion, celery and bell pepper.
Saute until tender. Add bamboo shoots and water chestnuts.
Cool altogether for 10 to 15 minutes.
Stir in cashews and pimientos.
Add 4 to 5 cans broth.
Bring to a boil; cook 10 to 15 minutes longer.
Mix garlic powder and cornstarch with soy sauce; blend well.
Add to chicken. Cook and stir until slightly thickened.
Serve over hot cooked rice.