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Title: Cashew Chicken
Categories: Chinese Poultry
Yield: 4 Servings

3 Chicken breasts *
1/2lbChinese pea pods
1/2lbMushrooms
4 Green onions
2cBamboo shoots, drained
1cChicken broth **
1/4cSoy sauce
2tbCorn starch
1/2tsSugar
1/2tsSalt
4tbSalad oil
1pkCashew nuts (about 4-oz)

* Boned and skinned ** Or bouillon cube dissolved in water

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 tbls 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 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.

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