3
Chicken breasts, boned and skinned
1/2
lb. Chinese pea pods
1/2
lb. Mushrooms
4
Green onions
2
cups Bamboo shoots, drained
1
cup Chicken broth
1/4
cup Soy sauce
2
tb Corn starch
1/2
ts Sugar
1/2
ts Salt
4
tb Salad oil
1
pack Cashew nuts (about 4-oz)
Slice
breasts horizontally into very thin slices and cut into inch squares.
Place
on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing
mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix
soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over
moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting
the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken
quickly, turning often until it looks opaque. Lower heat to low. Add
pea
pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover,
add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring
constantly. Simmer uncovered a bit more and add green onions and
nuts
and serve immediately.