Categories: Chicken, Stir-fry 
      Yield: 4 servings 
  
           Gaye Levy ** DTXT63A 
 
-----------------------------MIX AND SET ASIDE----------------------------- 
      2 ts Cornstarch 
      1 c  Chicken broth 
 
------------------------------CHICKEN MIXTURE------------------------------ 
      2 tb Cornstarch 
      2 tb Soy sauce 
      2 lb Chicken breast, skinned 
 
---------------------------VEGETABLE INGREDIENTS--------------------------- 
      4 x  Oil; Tbl - approx. 
      2    Celery stalk; thinly sliced 
    1/2 lb Green beans; 1/2" slices 
      2    Carrot; 1/4" slices 
      1    Onion; small, 1/4" slices 
      2    Garlic clove, minced/pressed 
      4 tb Water 
    2/3 c  Cashews; roasted 
  
  Mix the cornstarch with chicken broth and set aside. 
   
  Cut skinned and boned chicken into matchstick-size pieces. Combine the 
  ingredients for the "chicken mixture" ( cornstarch, soy, and chicken). Mix 
  well to coat chicken thoroughly; set aside. 
   
  Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is 
  hot, add chicken mixture. Stir fry until chicken is opaque (about 3 
  minutes). Remove chicken from the wok and set aside. 
   
  Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans, 
  carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3 
  minutes or until veggies are just tender-crisp. 
   
  Return chicken and chicken broth mixture to pan. Stir until liquid boils 
  and thickens (about 1 minute). Stir in most of the cashews. Garnish with 
  the remaining cashews. 
   
  This recipe is from Sunset "WOK Cook Book" and is a delightful stir fry.