CASHEW CHICKEN #1
 
Categories: Chinese,Chicken
 
Yield: 4 servings
  
3 x  Chicken breasts *
1/2 lb Chinese peapods
1/2 lb Mushrooms
4 x Green onions
2 c  Bamboo shoots, drained
1 c  Chicken broth **
1/4 c  Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew 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 tb of oil in skillet over moderate heat, add
                                    all the nuts, and cook 1 minutes 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 minutes. 
 
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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