Cashew chicken

[Mama Mangia]

CASHEW CHICKEN

3 Chicken breasts (boned & skinned)
1/4 c Soy Sauce
1/2 lb Chinese pea pods
2 tbsp Corn starch
1/2 lb Mushrooms
1/2 tsp Sugar
4 Green onions
1/2 tsp Salt
2 c Bamboo shoots, drained
4 tbsp Salad oil
1 c Chicken broth or bouillon cube dissolved in water
1 pak 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 mins. Remove cover, add soy
Saucemixture, bamboo shoots, and cook until thickened, stirring
constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately. Serves 4