3 chicken breast, bonend and skinned
1/2 lb. Chinese pea pods
1/2 lb Chinese Mushrooms
4 green onions
2 cups Bambooshoots, drained
1 cup Chickenbroth
1/4 cup Soy sauce
2 tablespoon Corn starch
1/2 teaspoon Sugar
1/2 teaspoon salt
4 tablespoon Peanut oil
1 pack Cashew nuts (about 4-oz)
Slice breast horizontally into very thin slices nad cut into squares. Place on tray. Prepare vergetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and 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 stir fry 1 min. shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quikly, turning often until it looks like opaque.
Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook until thikend, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediatly.