Better than any restaurants Cashew Chicken

From Andrea's Kitchen:

I got a great Chinese cookbook from a friend a few years back and have loved the recipes I have tried. It is Chopstick, Cleaver and Wok by Jennie Low. This is one of my favorites from the book and one I have made several times (adapted slightly for laziness).

Cashew Chicken (Yiu Gwoh Gai)

*1/2 c roasted, unsalted cashews
*1 whole chicken breast (I have bought 2 boneless skinless chicken breast halves, but even better I started buying the breast stir fry cuts for ease) - if buying breast or breast halves, cut into 1/2" cubes - if buying stir fry meat I just leave as is.
*1 stalk celery
*1/2 yellow onion
*1 carrot
*1/4 lb fresh mushrooms
*3 tbs oil
*1/4 tsp salt
*1/4 tsp sugar
*1 c chicken stock
*3/4 c sliced winter bamboo shoots (I just buy a can of whatever I can find)

Seasoning:
*1/2 tsp salt
*1/2 tsp sugar
*1 tsp thin soy sauce (I just use what I have)
*1 tsp oyster sauce
*1 tbs corn starch

Thickener:
*1 tbs cornstarch - mixed well with 2 tbs cold water
*2 tsp dark soy sauce (again, I just use whatever I have)
*1 tbs sesame oil

1. Add seasoning ingredients to the chicken. Mix well and set aside.
2. Peel celery. Cut into 1 1/2" long pieces, then cut each piece into strips, julienne style.
3. Cut onion into 1/4" wedges
4. Peel carrot. Slice carrot and mushrooms into thin slices (I usually buy the sliced mushrooms for this)
5. Combine thickener ingredients and mix well.
6. Heat wok or large non-stick skillet and add 1 tbs oil. Add celery, onion, carrot and mushrooms and stir fry over high heat for 2 minutes. Add salt and sugar. Remove from the pan and set aside.
7. Add 2 tbs oil to the pan and heat on high. Add chicken and stir fry for 2 minutes.
8. Add chicken stock and bamboo shoots. Cover and cook on high for 3 minutes.
9. Add celery mixture. Cook thoroughly.
10. When chicken is cooked through stir in the thickener. Cook for 30 seconds.
11. Remove from the heat and mix in the cashews. Toss well and serve!!