Cashew Chicken

2 lbs. chicken breasts, cubed

2 cups chicken stock

3/4 cup cashews

1/4 cup corn starch

1/4 cup soy sauce

2 T sugar

1/4 tsp salt

1/4 tsp oil

1/2 cup chopped celery

1/2 cup chopped onion

Cooked Rice

 

Mix cornstarch, soy sauce, sugar and salt.  Add chicken to coat.  In a wok, brown cashews, remove from the pan.  Cook celery and onion for 3 minutes, take out and cook the chicken.  Add chicken stock and simmer until thickened.  Add nuts, onions and celery.  Serve over rice.