3 whole skinned, deboned chicken breasts
1/2 lb. fresh pea pods
1/2 lb. fresh mushrooms
8 oz. can drained bamboo shoots
2 c. chicken broth
1/4 c. soy sauce
3 tbsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. grated ginger root
1/3 c. salad oil
4 oz. pkg. cashew nuts
4 green onions

Slice chicken breasts horizontally in 1/8 inch thick slices, then cut in 1 inch squares. Arrange on a tray. Remove the ends and strings from the fresh pea pods. (Can substitute 2 packages frozen pea pods if desired). Wash and slice mushrooms. (Can substitute canned mushrooms only if absolutely necessary!) Cut the green part of the onions into 1 inch lengths and then slash both ends several times, making small fans. Slice the white part 1/4 inch thick. Slice bamboo shoots. Arrange all the vegetables on a tray. Pour chicken broth into small pitcher. Mix together soy sauce, cornstarch, sugar and ginger root and salt. Pour into a small pitcher. Place oil and nuts in containers. To cook, heat 1 tablespoon oil over 350 degree heat, add nuts all at once and cook 1 minutes, shaking pan until lightly toasted. Remove from pan and set aside. Add remaining oil to pan, add chicken, cook quickly, turning until it turns opaque. Add peas and mushrooms, pour in broth and cover and simmer 2 minutes. Add bamboo shoots, stir the soy sauce mixture into the pan juices and cook until the sauce is thickened, stirring constantly. Simmer 1 minute, uncovered. Mix in the green onions, sprinkle with nuts. Serve over rice or chow mein noodles. This is best cooked in a wok.