Directions:
Bone and skin chicken, cut in 1 inch cubes. Heat small amount of oil in skillet. Roll chicken in cornstarch. Cook until light tan; remove chicken. Saute chopped onion and sliced mushrooms. Add water chestnuts with liquid. Add chicken, the 1/3 cup soy sauce, and water. Bring to boil, thicken with cornstarch. Add cashews nuts. Serve over cooked rice.
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