3 whole breasts
1/4 c. salad oil
1 c. walnuts
5 oz. can bamboo shoots (drained
1 tbsp. cornstarch
2 tbsp. soy sauce
3/4 c. chicken broth
1 c. rice, cooked

Cut meat into 1 inch squares. Heat oil. Saute walnuts to toast, remove. Add chicken, saute briefly over high heat until it loses translucencee. Add bamboo shoots. Combine cornstarch, soy sauce and broth and pour over chicken. Stir until thickened and chicken is coated, about 5 minutes. Add toasted nuts, serve over rice.