Ming'S Cashew Chicken

• 1 1/2 chicken breasts
• 1 tsp. cornstarch
• 1 Tbsp. oil
• 3/4 c. unsalted cashews
• 1 tsp. salt
• 3/4 c. bamboo shoots
• 1 Tbsp. oil
• 1/2 tsp. sugar
• 3 Tbsp. oil
• 1/2 c. sliced mushrooms
• 2 tsp. cornstarch in 2 tsp. water
• 1/2 c. chicken stock
• 1 c. snow peas
• 2 Tbsp. soy sauce

1. Bone and skin chicken.
2. If necessary, slice wafer thin and cut into 1 1/2-inch squares.
3. Mix in 1 tablespoon oil and 1 teaspoon cornstarch thoroughly.
4. Saute nuts in 1 tablespoon oil until slightly brown.
5. In hot pan, place 3 tablespoons oil and salt. Add chicken and saute on hot fire until meat is done.
6. Add stock, mushrooms, shoots and peas.
7. Cover and cook 1 minute before adding sugar, soy sauce and cornstarch mixed with water.
8. Stir until thick.
9. Pour in nuts.
10. Mix slightly.
11. Serve with rice.

chicken breasts, cornstarch, oil, unsalted cashews, salt, bamboo shoots, oil, sugar, oil, mushrooms, cornstarch, chicken stock, snow peas, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=193479 (may not work)