Cashew Chicken with Rice Becky Grasso

3 whole chicken breasts cut into thick strips 3 Tbsp. vegetable oil

1 - 8 oz. can bamboo shoots, drained 2 cups celery sliced

1 - 8 oz. can water chestnuts - drained 1 - 2 oz. jar pimentos, sliced

1/4 cup cornstarch 1 tsp. seasoned pepper

3 cups chicken broth 3 Tbsp. soy sauce

1/2 cup cashews 3 cups cooked rice

In large skillet, saute chicken in oil for 2 minutes or until tender. Add bamboo

shoots, celery and chestnuts. Cook 2 minutes longer. Stir in cashews and pimentos. Blend cornstarch, seasoned pepper and soy sauce. Stir into broth. Pour into chicken mixture. Cook and stir until sauce is slightly thickened. Serve over rice.