| Ingredients | Direction |
|---|---|
| 1 lb. chicken breast 4 green onions 8 oz. fresh mushrooms 1 can sliced water chestnuts 6 oz. cashew nuts 1/3 c. soy sauce Cornstarch 1 c. water |
Bone and skin chicken, cut in 1 inch cubes. Heat small amount of oil in skillet. Roll chicken in cornstarch. Cook until light tan; remove chicken. Saute chopped onion and sliced mushrooms. Add water chestnuts with liquid. Add chicken, the 1/3 cup soy sauce, and water. Bring to boil, thicken with cornstarch. Add cashews nuts. Serve over cooked rice. |