Celery Cashew Chicken

2lbs Boneless, skinless chicken breast, cut into bite size chunks
2 cans pineapple chunks, drained
1 can sliced water chestnuts, drained
6 stalks celery, cut into 1/2" slices
1-2 cups cashew halves/pieces
4 scallions, sliced
about 4 cups sweet & sour or duck sauce
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Complete ALL cutting and chopping BEFORE beginning cooking! Cashews burn quickly!
In a large skillet (we use our electric skillet, it's HUGE.), heat about 1-2Tbsp of oil and lightly brown the cashews.
Add the chicken and cook until almost completely done.
Add celery, pineapple, and water chestnuts. Cook a few minutes until just heated through.
Pour the sauce over everything and mix it up. Cook until that's hot, sprinkle in the scallions and give it another 2 minutes of heat.
Serve over rice and chow mein noodles. Yummy!
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If you want to take the time, this is even more fantastic with fresh pineapple instead of canned.