1/4 c. cashew nuts
4 med. Shitake mushrooms sliced into thin strips
2 tsp. soy sauce
2 tsp. cornstarch
2 tsp. sake
2 tsp. water
1 1/2 lb. chicken breast cut into bite sizes
4 tbsp. vegetable oil
1 clove garlic, minced
1/2 c. bamboo shoots, sliced
1/4 c. pea pods

FOR SAUCE:

Mix the following: 2 tbsp. soy sauce 1/4 c. sugar 1 tsp. sesame oil 1 tbsp. cornstarch

In a wok and over medium heat, toast the cashews in 1 tbsp. of vegetable oil until they are golden. Set them aside.

In the same wok and over high heat, put 2 tbsp. of vegetable oil. When the oil is hot, add the garlic, followed by the chicken and stir fry until the meat is opaque. Remove the meat from the wok.