3 whole chicken breasts
1/2 lb. edible pea pod or 2 pkg. frozen pods, partially thawed
1/2 lb. mushrooms
4 green onions
1 (15 oz.) can bamboo shoots, drained
1 c. regular strength chicken broth
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/4 c. salad oil
1 (4 oz.) pkg. almonds

Bone chicken and remove skin. Slice horizontally in 1/8 inch thick slices, then cut in 1-inch squares. Arrange on tray. Remove the ends and string from fresh peas. Wash and slice mushrooms. Cut the green part of the onions into 1-inch lengths and then slash both ends several times, making small fans; slash the white part 1/4 inch thick.

Slice bamboo shoots. Arrange all the vegetables on the tray. Pour chicken broth into small pitcher. Mix together soy sauce, cornstarch, sugar, and salt, pour into a small pitcher. Place oil and nuts in containers. Arrange at the table with electric frying pan.

To cook, heat 1 tablespoon of the oil over moderate 350 degrees. Add nuts all at once, and cook 1 minute, shaking pan until lightly toasted. Remove from pan and set aside. Add remaining oil to pan, add chicken, and cook quickly, turning until it turns opaque. Add peas and mushrooms, pour in broth, cover and simmer 2 minutes.

Add bamboo shoots. Stir the soy sauce mixture into pan juices, and cook until sauce is thickened, stirring constantly, then simmer 1 minute uncovered. Mix in the green onions. Sprinkle with nuts.