Cashew Chicken

2 chicken breasts, cubed                              
 1 tsp. sugar 
4 Tbl. Cornstarch                                          
 ¼ c. la choy soy sauce
1 tsp. vinegar                                                
1 tsp. worchestershire 
3 Tbl. Oil                                                       
2 c. chicken broth 
2 tsp. lemon juice                                           
½ c. cashews 
3 stalks of celery, chopped                             
1 lb. bag carrots, sliced 
1 can water chestnuts, chopped                     
2 cups broccoli

In a medium bowl combine soy sauce and cornstarch.  Add sugar, vinegar, worchestershire sauce and set aside.  In a frying pan or wok, cook chicken breasts in the oil.  When chicken is almost cooked, throw in vegetables and sauté.  Pour sauce over chicken and vegetables and cook until thickened.  Serve over hot white rice or I really like it over quinoa.