Cashew Chicken

• 2 boneless chicken breasts
• 1 medium onion
• 1 stalk celery
• 1/4 to 1/2 lb. fresh mushrooms
• 1 pkg. Chinese pea pods
• 1 small can water chestnuts
• 1 small can bamboo shoots
• 2 Tbsp. cornstarch
• 2 to 3 slices fresh ginger, minced
• 4 oz. cashews
• oil
• 2 c. chicken bouillon
• 2 chicken breasts
• 1/2 lb. mushrooms
• 1 (8 oz.) can bamboo shoots, drained
• 1 Tbsp. lower-sodium soy sauce
• 1/2 tsp. sugar
• 1/4 c. cashew nuts, dry roasted
• 1/2 lb. pea pods or 1 1/2 c. broccoli flowerets
• 4 green onions
• 1 c. chicken broth
• 2 Tbsp. cornstarch
• 1 tsp. oil

1. Bone chicken breasts and remove skin.
2. Slice horizontally in 1/8-inch thick slices, then cut in 1 inch squares.
3. Arrange on a tray.
4. Remove the ends and strings from pea pods and chop broccoli.
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. Pour chicken broth into small pitcher. Mix together soy sauce, cornstarch and sugar; pour into a small pitcher.
9. Place oil and nuts in containers.
10. Arrange at the table with electric frying pan or wok.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=457116 (may not work)