3 chicken breasts, skinned and boned
2 tbsp. oil
1/2 lb. fresh pea pods (snow peas)
1 c. sliced mushrooms
1/2 c. sliced green onions
6 oz. can bamboo shoots, drained
1/2 c. sliced water chestnuts
1 tsp. powdered chicken bouillon
1/4 c. soy sauce
2 tbsp. cornstarch
1/2 tsp. sugar
Dash pepper
1/2 tsp. salt
4 oz. cashew nuts

Cut chicken into small pieces. Cook in hot oil. Cut ends off pea pods and remove strings. Add peas, mushrooms, and onions to chicken. Continue cooking for a few minutes until soft. Add bamboo shoots and water chestnuts. Mix bouillon, soy sauce, cornstarch, sugar, salt and pepper together, then add to chicken mixture. Cook until it thickens. Stir in cashew nuts. Serve with rice.