1 sm. can mushrooms
3 chicken breasts, boned & skinned
1/2 lb. snow pea pods or 6 oz. frozen pea pods
4-5 scallions
1 (15 oz.) can bamboo shoots, drained
1 c. chicken broth
1/4 c. soy sauce
1-2 tbsp. cornstarch
1/2 tsp. sugar
1 tbsp. oil
1 c. cashew nuts
3 tbsp. oil
Rice or Chinese noodles

Dice chicken into 1" squares. Thaw pea pods partially. Slice onion and bamboo shoots into 1" pieces. Combine soy sauce, cornstarch, sugar. Line up all ingredients 5 minutes before serving. Heat 1 tablespoon oil in wok or stainless steel frying pan, add cashews and cook, shake pan until toasted. Remove and reserve. Add 3 tablespoons oil to pan and add chicken, stir fry over high heat until opaque. Add peas and mushrooms. Add chicken broth, cover and simmer 2 minutes. Add bamboo shoots, soy mixture, stir constantly, simmer 1 minute, add scallions and cashews. Toss.