MING'S DYNASTY CHINESE CASHEW CHICKEN

3 boneless, skinless chicken breasts
1/2 lb chinese pea pods, ends and strings removed
1/2 lb mushrooms, sliced
4 green onions, sliced green parts
2 cups bamboo shoots, drained, sliced
1 cup chicken broth (or bouillon cube dissolved in 1 cup water)
1/4 cup soy sauce
2 tbsp corn starch
1/2 tsp sugar
1/2 tsp salt
4 tbsp salad oil, divided use (for frying)
1 pkg (about 4 oz) cashew nuts

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.

Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix broth, soy sauce, cornstarch, sugar, and salt.

Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve.

Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.

Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes.

Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.

Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Servings: 4
Adapted from source: Ming's Dynasty - Glendale, CO