Cashew Chicken

by Sally
(UK)

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 tb Corn flour
1/2 ts Salt
4 tb Salad oil
4 oz Cashew nuts

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 tbls 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!

Serve immediately