Cashew Chicken

2 tablespoons vegetable oil
1 cup sliced celery
1/4 cup sliced onion
1/2 pound sliced mushrooms
1 can sliced water chestnuts
2 cups cooked, diced chicken
1/2 cup cashews
1 tablespoon cornstarch
1/4 cup soy sauce
3/4 cup cold water

Mix cornstarch, soy sauce and cold water. Set aside.

Heat oil in wok or large skillet. Saut� celery one minute in hot oil. Add onion and cook another minute. Add mushrooms and cook for 1 to 2 minutes.

Pour sauce into mixture. Heat to boiling. Add water chestnuts and chicken. When thoroughly heated, add cashews.

Serve over white or wild rice.