3    Chicken breasts,

           Boned and skinned
    1/2 lb Chinese pea pods

    1/2 lb Mushrooms

      4    Green onions

      2 c  Bamboo shoots, drained

      1 c  Chicken broth,

           Or bouillon cube dissolved
           In water
    1/4 c  Soy sauce

      2 tb Corn starch

    1/2 ts Sugar

    1/2 ts Salt

      4 tb Salad oil

      1 pk Cashew nuts

           (about 4-oz)
  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 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. Serves 4.
  MING'S DYNASTY - Glendale, CO.