3 whole chicken breasts
1/2 lb. Chinese pea pods
1/2 lb. mushrooms
4 green onions
1 can bamboo shoots, drained
1 c. chicken stock or broth
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. each sugar & salt
1/4 c. oil
4 oz. cashew nuts

Bone chicken breasts and remove skin. Slice horizontally in 1/8 inch thick slices, then cut in 1 inch squares. Remove ends and strings from peas. Wash and slice mushrooms. Cut green part of onions into 1 inch lengths, then slash both ends several times, making small fans; slice white part 1/4 inch thick. Slice bamboo shoots. Mix together soy sauce, cornstarch, sugar and salt.

To cook, heat 1 tablespoon oil over moderate hat in wok or skillet. Add nuts all at once and cook 1 minute, stirring so as not to burn. 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 soy mixture into pan juices and cook until sauce is thickened, stirring constantly. Then simmer 1 minute uncovered. Mix in green onions. Sprinkle with nuts. Serve with rice.