2 whole chicken breasts, skinned & boned
3 tbsp. plus 1 tsp. peanut oil
1 tsp. cornstarch
3/4 c. unsalted walnuts or cashews
1/2 tsp. salt
1/2 c. chicken broth
1/2 c. sliced mushrooms
3/4 c. sliced bamboo shoots (opt.)
1 c. snow peas
8 sliced water chestnuts
1/4 c. sliced onion
1/2 tsp. sugar
1/4 tsp. pepper
2 tsp. soy sauce
1 tbsp. cornstarch mixed with 1 tbsp. water

Cut chicken in thin slices and mix with 1 teaspoon oil and 1 teaspoon cornstarch. Set aside. Heat remaining oil in wok or fry pan. Add walnuts and brown in oil. Remove with slotted spoon.

In oil remaining in wok, cook chicken with salt over high heat until meat turns white. Add next six ingredients. Stir-fry for two minutes. Add sugar, pepper, soy sauce and cornstarch mixture, stirring constantly until thickened. Return nuts and toss. Makes four servings. 335 calories each.