3 x Chicken breasts *
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 x Green onions
2 c Bamboo shoots, drained
1 c Chicken broth **
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts (about 4-oz)
* Boned and skinned ** Or bouillon cube dissolved in
water
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 tb of oil in skillet over
moderate heat, add all the nuts, and cook 1 minutes
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 minutes. 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.
