Cashew Chicken II

¼ cup vegetable oil

2 cups diced chicken meat

1 teaspoon salt

½ teaspoon ground black pepper

3 cups chicken broth

2 tablespoons soy sauce

1 cup chopped celery

1 (8 ounce) can bamboo shoots, drained and diced

1 (8 ounce) can water chestnuts, drained and diced

⅓ cup cornstarch

½ cup cold water

1 cup cashews

Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.

Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.