Cashew Chicken

1 lb white meat chicken (about 8 tenders)
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp Wyler’s chicken granules
¼ tsp salt
1/8 tsp pepper
2 Tbsp oil
1 cup chopped celery
1 cup chopped onion
½ cup sliced baby carrots
½ cup frozen peas
1 can (8 oz) sliced water chestnuts
2 cups cooked rice
½ - 1 cup salted cashews
Chow mein noodles, optional

Start the rice cooking.
In a small bowl, combine cornstarch, soy sauce, chicken granules, and juice
from water chestnuts; set aside. Cut chicken into bite-sized pieces, sprinkle
with salt and pepper to taste. Quick fry them (covered) in hot oil at medium-high
to high heat for 1-2 minutes. Turn and brown on the other side for 1-2 minutes.
Turn the heat down to low and drain off any excess grease. Add corn starch
mixture and all other ingredients, except rice. Cook and stir until vegetables are
tender but crisp (about 5 minutes or so). Add water if the mixture is too dry or
gummy. When finished, sprinkle cashews over the top and serve over cooked
rice.
Garnish each serving with chow mein noodles, if desired.

As made by Ethel