Cashew Chicken
From:	Krista, Kansas
Comments:	Serve over rice.

6 cups [1.5 L] diced raw chicken Oil 4 cups [1 L] chicken stock 3/4 teaspoon [3.75 mL] pepper 4 teaspoons [20 g] sugar 8 tablespoons [120 mL] cornstarch 1/2 cup [125 mL] water 2 cans bamboo shoots 1 package pea pods, sauteed briefly 2 [4-ounce / 125-mL] jars button mushrooms 1 cup [250 mL] chopped celery 5 tablespoons [75 mL] soy sauce Cashew nuts, toasted	Fry chicken in small amount of oil until white. Bring stock and spices to boil. Add cornstarch, water mixture to thicken. Add chicken, vegetables and soy sauce. Sprinkle cashews on top and serve.