Cashew Chicken

Source: Interlochen days, some magazine, can’t remember

Ingredients

• 3 Chicken Breasts, Boned
• ¼ lb. Chinese Pea Pods, or 2 pkgs frozen
• ¼ lb. Mushrooms
• 4 Green Onions
• 1 can Bamboo Shoots
• 1 Chicken Stock Base, added to 1 c. water
• ¼ cup Soy Sauce
• 2 tablespoons Cornstarch
• ½ teaspoon Salt And Sugar
• 4 Salad Oil
• 4 ounces Cashew Nuts

Method

Cut chicken, mushrooms, onion. Pour chicken stock into small bowl, add soy sauce, corn starch, sugar, salt. Heat 1 tbsp oil in frying pan, add nuts. Remove after 1 minute.

Add remaining oil to pan. Add chicken - cook quickly turning until it turns opaque. Add peas and mushrooms, pour in stock, cover and cook 2 minutes. Add shoots, stir in mixture, cook until thickened - simmer 1 minute. Mix in green onions. Sprinkle with nuts and serve immediately.