2 tbsp oil
2- 5oz cans bamboo shoots, drained
1 cup celery, sliced
2- 5oz cans water chestnuts, drained
1/2 cup cashews
2 tbsp soy sauce
3 cups chicken broth
3 tbsp cornstarch, mixed with 1/2 cup water
In pan, or wok, heat oil over high heat. Add chicken and stir fry until browned.
Add bamboo shoots, celery, water chestnuts, cashews, soy sauce, and chicken broth.
Cover and cook for 5 minutes, occasionally stirring gently.
Blend cornstarch and water mixture; add to pan. Cook and stir until thickened.
Serve over rice.