Cashew Chicken

1 pkg Gold ‘n Plump breast or thigh nuggets, cut in bite-size pieces

1 pkg frozen pea pods

½ lb fresh mushrooms

4 green onions

15 oz drained bamboo shoots

8 oz drained water chestnuts

4 stalks celery

1 cup chicken broth

½ teaspoon sugar

¼ cup soy sauce

1 tablespoon cornstarch

½ teaspoon salt

¼ cup salad oil

9 oz cashew nuts

‍

Clean and slice mushrooms, onions and celery. Mix together sugar, soy sauce, cornstarch, and salt. Heat 1 tablespoon oil over medium heat in wok. Add cashew nuts and stir until lightly toasted. Remove and set aside. Add remaining oil and cool chicken. Add celery, pea pods, onions, mushrooms, bamboo shoots and water chestnuts, stir fry until lightly browned. Add chicken broth and simmer covered for 2 minutes. Stir soy sauce mixture into the pan juices, simmer until thick. Mix in cashews. Serve over rice.

Serves 6