Stir Fry Chicken and Vegetables

1/2 lb. boneless, skinless chicken breasts, cut into chunks
1 tablespoon soy sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 (8 oz.) can bamboo shoots
1 cup sliced celery
1 bell pepper, cut into chunks
1/2 cup toasted cashew nuts
1/4 cup Soy Vay Hoisin Garlic Asian Glaze
1/4 cup chicken broth
2 tablespoons dry sherry or apple juice
1 tablespoon soy sauce
1 teaspoon sesame oil

In a small bowl combine chicken, 1 tablespoon soy sauce and 1 teaspoon cornstarch; mix well and let marinate for 1 hour. Cook chicken in a large skillet in 1 tablespoon oil until cooked through. Remove from skillet and keep warm. Stir fry vegetables in remaining oil until slightly softened. Add chicken and nuts to skillet. Combine remaining ingredients and add to skillet. Cook, stirring constantly, until thickened and hot. Serve over rice. Makes 3 to 4 servings.

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