---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE CASHEW CHICKEN
Categories: Chinese, Chicken
     Yield: 4 servings

     3    Chicken breasts,
          Boned and skinned
   1/2 lb Chinese pea pods
   1/2 lb Mushrooms
     4    Green onions
     2 c  Bamboo shoots, drained
     1 c  Chicken broth,
          Or bouillon cube dissolved
          In water
   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)

 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 tablespoon of oil
 in skillet over moderate heat, add all the nuts, and
 cook 1 minute 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.

 MING'S DYNASTY - Glendale, CO.

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