1

In medium bowl, combine 1 T. soy sauce with wine, egg white, salt and ½ t. cornstarch; blend thoroughly. Cut chicken into ¼" cubes and toss in marinade to coat. Set aside to marinate for 30 minutes (and up to several hours). Combine broth and remaining soy sauce and cornstarch. Mix well and set aside.

2

Heat wok or large fry pan to medium heat and add oil. Add cashews and fry until golden brown. Remove and drain on paper towels.

3

Drain chicken marinade. Fry chicken just until firm, about 45 seconds. Remove and drain on paper towels.

4

Remove all but 2 T. oil from pan. Increase heat to medium high. Add ginger and stir fry until fragrant. Add celery and water chestnuts. Stir fry 1 minute; add chicken and cashews and cook until chicken is done, about 2 minutes more. Stir broth to dissolve cornstarch, and add to pan. Cook over high heat until sauce thickens.

5

Serve on top of hot cooked rice.