2 chicken breasts
1/2 lb. pea pods or 1 1/2 c. broccoli flowerets
1/2 lb. mushrooms
4 green onions
1 (8 oz.) can bamboo shoots, drained
1 c. chicken broth
1 tbsp. soy sauce
2 tbsp. cornstarch
1/2 tsp. sugar
1 tsp. oil
1/4 c. cashew nuts, dry roasted

Bone chicken breasts and remove skin. Slice horizontally in 1/8-inch-thick slices, then cut in 1-inch squares. Arrange on a tray. Remove the ends and strings from pea pods or chop broccoli. Wash and slice mushrooms. Cut the green part of the onions into 1-inch lengths and the white parts 1/4 inch thick. Slice bamboo shoots.

Pour chicken broth into small pitcher. Mix together soy sauce, cornstarch, and sugar; pour into a small pitcher. Place oil and nuts in containers. Arrange at the table with electric frying pan or wok.

Add oil to pan; add chicken and cook quickly, turning until it turns opaque. Add peas and mushrooms; pour in broth. Cover and simmer 2 minutes. Add bamboo shoots.

Stir in soy sauce mixture into pan juices and cook until sauce is thickened, stirring constantly. Then simmer 2 minutes. Mix in green onions; sprinkle with nuts. Serve with cooked rice. Makes 4 servings.