3 whole chicken breasts
1/2 lb. or 2 pkgs. pea pods
1/2 lb. mushrooms
4 green onions
1 (15 oz.) can sliced bamboo shoots, drained
1 c. chicken broth
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/4 c. salad oil (peanut oil)
4 oz. cashew nuts, rinsed

Bone chicken. Slice in 1/8 inch thick slices. Slice mushrooms. Cut green onion, part into 1 inch length and cut white onion part into 1/4 inch thick. Mix salt, soy sauce, cornstarch and sugar. Heat 1 tablespoon of oil over (350 degree) moderate heat. Add nuts, cooking one minute, remove from pan. Add remaining oil with chicken stir-fried until opaque. Add peas and mushrooms and broth. Cover and simmer 2 minutes. Add bamboo shoots and soy sauce mixture. Cook until thickened. Mix in green onions and nuts. Serve over rice. Serves 6.