Cashew Chicken

Cashew chicken with bamboo shoots by Sally (United Kingdom)

Ingredients

• 3 Chicken breasts
• 1/2 lb. Edible pea pods
• 1/2 lb. Small button mushrooms
• 4 Spring onions
• 2 cups Bamboo shoots
• 1 cup Chicken broth
• 1/4 cup Soy sauce
• 2 tbsp. Corn flour
• 1/2 tsp. Salt
• 4 tbsp. Salad oil
• 4 oz. Cashew nuts

Method

• Cut chicken breasts into very thin slices.
• Place to one side.
• Prepare vegetables: slice mushrooms, slice spring onions, cut strings and top ends from pea pods, drain bamboo shoots.
• Place to one side.
• Mix: sugar, salt, corn flour, soy sauce.
• Heat 1 tablespoon of oil in a pan over moderate heat.
• Add nuts and cook for 1 minute to toast lightly.
• Remove from heat and put to one side.
• Pour all remaining oil into pan
• Fry chicken quickly, turning often.
• Lower heat
• Add mushrooms, pea pods and chicken broth
• Cover and cook on low heat for 2 minutes.
• Add soy sauce mixture and bamboo shoots
• Cook until thickened (stir continuously)
• Simmer uncovered and add green onions and nuts

Serve immediately

Note

To remove toxins, you must leach or boil some species.