Cashew Chicken Stir-Fry

2 Tbsp. vegetable oil
1 pound boneless chicken breasts, cubed
1 onion, chopped
2 ribs celery, chopped
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
1 6-oz. can water chestnuts
1/3 cup rice wine or dry sherry
1/3 cup soy sauce
1/4 cup cornstarch
1 Tbsp. fresh ginger, grated
1/4 cup hoisin sauce
1/3 cup cashews

Heat oil in skillet or wok. Cook chicken until no longer pink and set aside in a bowl. Add onion and celery to skillet and cook until crisp-tender. Combine rice wine or sherry, soy sauce, cornstarch and ginger together and stir until cornstarch dissolves. Return chicken to celery and onion in the skillet and add water chestnuts and sauce. Cook until sauce starts to thicken. Add Chinese cabbage and bean sprouts and cook for just one or two minutes; do not overcook because the cabbage will become mushy. Stir in hoisin sauce and cashews and serve over hot rice or noodles.