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3 Chicken Breasts
8 ounce Snowpeas
8 ounce Mushrooms
4 Green Onions
2 cup Bamboo Shoots, Drained
1 cup Chicken Broth
4 tablespoon Soy Sauce
2 tablespoon Cornstarch
½ teaspoon Sugar
½ teaspoon Salt
4 tablespoon Salad Oil
4 ounce Cashews
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 a little oil in skillet and add all the nuts. Cook 1 minutes shaking the pan, toasting the nuts lightly. Remove and reserve.
Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Turn heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. 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.
8 ounce Snowpeas
8 ounce Mushrooms
4 Green Onions
2 cup Bamboo Shoots, Drained
1 cup Chicken Broth
4 tablespoon Soy Sauce
2 tablespoon Cornstarch
½ teaspoon Sugar
½ teaspoon Salt
4 tablespoon Salad Oil
4 ounce Cashews
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 a little oil in skillet and add all the nuts. Cook 1 minutes shaking the pan, toasting the nuts lightly. Remove and reserve.
Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Turn heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. 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.