2 tbsp. vegetable oil
1/2 tsp. salt
1 c. sliced chicken breasts
1/2 c. pea pods
1/2 c. whole button mushrooms
1/2 c. bamboo shoots
1 c. chicken broth
1/2 c. cashew nuts
1/4 tsp. sugar
1 tbsp. cornstarch

Step 1: Preheat the wok and swirl 2 tablespoons of vegetable oil around the bottom and sides; sprinkle in salt and quick fry the chicken for 2 minutes (or until opaque), then add pea pods, mushrooms, bamboo shoots, and chicken broth. Cover and cook for 2 or 3 minutes.

Step 2: Gently stir in the cashew nuts and sugar. Thicken with a previously prepared paste of cornstarch and 1 tablespoons water. Serve immediately.