Cashew Chicken

2 whole chicken breasts (boned, skinned and cut into 1" cubes)
2 Tbsp. cooking oil
1 Tbsp. cornstarch
1/4 cup soy sauce
1/4 cup water
1 tsp. salt
1/8 tsp. pepper
1/4 lb. fresh mushrooms, sliced
1 cup celery, cut into 1/4" bias slices
1 clove garlic, minced
1 (8oz) can sliced water chestnuts, drained
1/2 cup sliced green onion (optional)
1 med. tomato, chopped
1/2 cup cashews

Heat oil to 350º. Combine cornstarch, soy sauce, water, salt and pepper in small bowl; stir until blended; set aside. Add chicken, mushrooms, celery, and garlic to hot oil. Stir fry 3 minutes or until chicken turns white. Stir in water chestnuts and green onions. Stir fry 3 minutes, stir in cornstarch mixture. Cook, stirring constantly for 2 minutes Stir in tomato and cashews. Cook 2 minutes more.
Serve over rice or noodles.
Serves 5.

Lillian: I think that this recipe was given to me by our daughter, Susan, years ago. I do know that it is really delicious and a bit different. It is very nice for a company dinner or a nice dinner for a quiet evening at home. It is also quite low in calories and healthy, as well.

Martha:  Made it, loved it and so did my food testers.  I actually made extra by increasing the recipe by 1/2.  The reason was to try something else with this dish.  I took the leftovers and made lettuce wraps.  I'm actually taking some for my lunch tomorrow.  These will not only be tasty but also healthy. 

Food Tester Carol:  Chunks of tender chicken breast, cooked in a mild Chinese sauce with oriental vegetables, with crunchy water chestnuts and cashews bringing additional surprise and delight, turn this Asian treat into a true comfort food. Comfort foods do not overwhelm or shock with flavor. They do what this dish does, provide you with familiar flavors and mild seasonings, perfect on a day when what we need is a sense of security and a reassurance of the gentle pleasures of life.

Tips:  With most of us working, taking care of kids and trying to create quick, yet tasty dishes, we are always looking for the easiest way to speed up the process.  One way that helps is to stock up on pre-cut and peeled vegetables like carrots, onions, broccoli florets, etc. in either your supermarket or at a salad bar.  Yep a salad bar.  Most charge by the pound but have no problem with you picking out nothing but the specific items you might need.  It might not be as economical as you would hope but if you're doing a stir-fry and need carrots, onions, broccoli, pea pods, etc. you might be surprised at how much cheaper it is to buy from the salad bar than to buy each individually.  Plus look at the time spent not having to preparing them.