Cashew Chicken Recipe

Directions:

1. Slice chicken breasts horizontally in 1/8 inch thick slices, then cut in 1 inch squares.
2. Arrange on a tray.
3. Remove the ends and strings from fresh peas.
4. (If you can't find fresh, you can use 2 packages frozen pods, partially thawed).
5. Wash and slice mushrooms.
6. Cut the green part of the onions into 1 inch lengths and then slash both ends several times making small fans; slice the white part 1/4 inch thick.
7. Slice bamboo shoots.
8. Arrange all the veggies on the tray.
9. Pour chicken broth into small bowl.
10. Mix together soy sauce, cornstarch, sugar and salt; pour into another small bowl.
11. Place oil and nuts in containers.
12. Arrange at the table with electric frying pan or wok.
13. To cook, heat 1 tbl of the oil over moderate heat (350F), add nuts all at once, and cook 1 minute, shaking pan, until lightly toasted; remove from pan and set aside.
14. Add remaining oil to pan, add chicken, and cook quickly, turning, until it turns opaque.
15. Add peas and mushrooms; pour in broth, cover and simmer 2 minutes.
16. Add bamboo shoots.
17. Stir the soy sauce mixture into the pan juices, and cook until sauce is thickened, stirring constantly; then simmer 1 minutes uncovered.
18. Mix in the green onion.
19. Sprinkle with the nuts for service.