Yield: 4 servings
3 x Chicken breasts, boned and skinned
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 x 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 tsp. Sugar
1/2 tsp. Salt
4 TB Salad oil
1 package 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 Tbsp. 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 min. 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.