Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      whole         chicken breasts -- cut in cubes
   6      Tbsp.         cooking sherry
   2      Tbsp.         sugar
   4      Tbsp.         soy sauce
                        corn oil
   1 1/2  cups          cashews
     1/2  cup           green onions -- tops only chopped
   4                    eggs -- slightly beaten
                        (with milk) cornstarch
                        Chicken Sauce For Cashew Chicken:
   4      cups          boiling water
   4                    chicken bouillon cube
                        salt and pepper -- to taste
                        yellow food coloring
   4      Tbsp.         cornstarch
     1/2  cup           celery -- chopped
     1/2  cup           waterchestnuts, canned -- chopped
     1/2  cup           bamboo shoots, canned -- chopped
   1      tsp.          soy sauce

Preparation:

Let chicken marinate in soy sauce, sherry and sugar overnight. Dip chicken cube in egg, then in cornstarch. Brown chicken in corn oil. Remove chicken from grease. Then add cashews and simmer with chicken about 10 minutes. Add a few tablespoons of water to steam chicken. Serve with rice and chicken sauce. Sauce. Add bouillon cubes to boiling water. Salt and pepper to taste; add dash of food coloring. Stir in soy sauce and celery, waterchestnuts, and bamboo shoots. Reduce heat and cook slowly until celery is tender. Add cornstarch to thicken.