Cashew Chicken

Cashew chicken with bamboo shoots by Sally (United Kingdom)


  • 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


  • 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


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