3 chicken breasts, boned and skinned
1/2 lb snow peas
1/2 lb Chinese mushrooms
4 green onions
2 cups bamboo shoots, drained
1 cup chicken broth
1/4 cup soy sauce
2 tb. cornstarch
1/2 ts sugar
1/2 ts salt
4 tb. 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 thickend, stirring constantly. Simmer uncovered a bit
more and add green onions and nuts and serve immediatly.