Cut onion into 1" pieces. Cut celery into 1/2" diagonal pieces. Mix cornstarch, 1 t. soy sauce, and garlic powder together; set aside. Mix instant bouillon and 1/3 cup water together; set aside. Heat oil in wok over medium high heat until hot. Cook and stir chicken in oil until chicken turns white; remove chicken from skillet with a slotted spoon. Cook & stir onion/celery mixture in oil until onions are semi-transparent. Stir in chicken, bamboo shoots, chili sauce, and crushed pepper; cook & stir 1 minute. Stir in bouillon. Heat to boiling; stir in cornstarch/soy sauce mixture; cook and stir until thickened, about 30 seconds. Stir in cashews. Submitted By SAM WARING On 02 JUL 95 095759 ~0600