Chicken Cashew

• 3 chicken breasts, skinned and boned (6 halves)
• 2 Tbsp. oil
• 1 c. sliced mushrooms
• 1 (6 oz.) can bamboo shoots, drained
• 1 tsp. chicken bouillon granules or 1 cube
• 2 Tbsp. cornstarch
• dash of pepper
• 4 oz. salted cashew nuts
• 1/2 lb. fresh pea pods (snow) or 2 (10 oz.) frozen peas
• 1/2 c. sliced green onion
• 1/2 c. sliced water chestnuts
• 1/4 c. soy sauce
• 1/2 tsp. sugar
• 1/2 tsp. salt

1. Cut chicken into small bite size pieces.
2. In a large skillet or wok, cook chicken in oil until tender.
3. Toss chicken frequently during cooking period.
4. Prepare pea pods by cutting off ends and removing strings.
5. Add pea pods, mushrooms and onion to chicken. Toss.
6. Continue cooking for 2 minutes.
7. Add bamboo shoots and water chestnuts.
8. Mix together bouillon, soy sauce, cornstarch, sugar, pepper and salt.
9. Add to chicken mixture.
10. Toss.
11. Cover and cook until the sauce has thickened.
12. Stir in cashew nuts.
13. Serve with rice.
14. Yields 6 servings.
15. Fat:
16. None.
17. Oil per serving:
18. 1 2/3 teaspoons.

chicken breasts, oil, mushrooms, bamboo shoots, chicken bouillon granules, cornstarch, pepper, nuts, fresh pea pods, green onion, water chestnuts, soy sauce, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736621 (may not work)