3 whole chicken breasts, skinned and boned
2 pkgs. frozen pea pods
1/2 lb. sliced mushrooms
4 green onions
1 (15 oz.) can bamboo shoots, drained
1 c. chicken stock
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. each sugar and salt
1/4 c. oil
4 oz. whole cashews

Cut chicken in bite size squares. Slice green part of green onion 1 inch thick, white part 1/4 inch thick. Mix together soy sauce, cornstarch, sugar and salt. Heat 1 tablespoon of oil to 350 degrees in large skillet or wok. Add cashews all at once; cook 1 minute; shaking pan, until lightly toasted. Remove from pan and set aside. Add remaining oil to pan. Add chicken and cook quickly until opaque, turning as needed. Add pea pods and mushrooms. Pour in broth, cover, and simmer 2 minutes. Add bamboo shoots. Stir the soy sauce mixture into the pan juices and cook until thickened, stirring constantly, then simmer 1 minute uncovered. Mix in the green onions and cashews. Serve with chow mein noodles or rice.