Cashew Chicken

 

Ingredients:

• 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 tb Corn starch
• 1/2 ts Sugar
• 1/2 ts Salt
• 4 tb Salad oil
• 1 pack Cashew nuts (about 4−oz)

Directions:

1. Slice chicken horizontally into very thin slices and cut into inch squares.
2. Remove ends and strings from pea pods.
3. Slice mushrooms, green part of onions, and the bamboo shoots.
4. Mix soy sauce, cornstarch, sugar, and salt.
5. Heat 1 tbls of oil in skillet.
6. Over moderate heat, cook all nuts until  lightly toasted (about 1 min) and remove from the skillet.
7. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
8. Lower heat to low, add pea pods, mushrooms, and broth, cover and cook slowly for 2 mins.
9. Remove cover, add soy sauce mixture, bamboo shoots, and stir until souce become thick,
10. Simmer uncovered a bit more and add green onions and nuts.