3 whole chicken breasts
1 lb. snow peas
1/2 lb. mushrooms
4 green onions
1 c. celery, sliced
1 can (15 oz.) bamboo shoots, drained
1 tbsp. chicken stock base (instant bouillon) or 1 c. chicken broth
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1/4 c. salad oil
1 pkg. (4 oz.) cashews

Cut chicken in 1/4 inch thick strips. To cook heat 1 tablespoon oil over moderate heat. Add nuts all at once. Cook 1 minute. Shake pan until toasted. Remove from pan and set aside.

Add remaining oil in pan. Add chicken and cook quickly turning until opaque. Add peas and mushrooms. Pour in broth. Cover and simmer 2 minutes. Add bamboo shoots, stir in soy sauce mixture into pan and cook until mixture is thickened. Stir constantly and then simmer 1 minute. Mix in green onions and sprinkle with nuts. Pecans or almonds may be used instead of cashews.