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 tbsps. Corn starch
1/2 tsp. Sugar
1/2 tsp. Salt
4 tbsps. Salad oil
4 oz. cashew nuts
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 tbsp. of oil in wok over moderate heat, add cashew nuts when oil is hot. Stir fry and toss 1 min until the nuts are slightly toasted. Remove and put aside.
Pour remaining oil in pan, stir 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.