Cashew Chicken

Recipe from April Durham

3 whole chicken breasts
½ lb mushrooms
1–15 oz can drained bamboo shoots
1 C chicken broth
¼ C soy sauce
2 Tbsp cornstarch
4 oz cashew nuts
¼ lb pea pods
4 green onions
1/3 tsp sugar
½ tsp salt
¼ C salad oil
Cooked rice

Bone chicken breasts and remove skin.  Slice chicken to 1/8 inch thick and then into 1 inch squares. Remove ands and strings from peas.  Heat 1 tbsp oil over 350° heat.  Add nuts and cook for 1 minute, stirring until lightly toasted.  Remove from pan and set aside.  Add remaining oil to the pan.  Add chicken and cook quickly, turning until chicken is opaque.  Add peas and muchrooms.  Pour in broth. Cover and simmer for 2 minutes.  Add bamboo shoots.  In a separate bowl, stir together soy sauce, cornstarch, sugar and salt.  Add to the pan, stirring constantly until sauce is thickened.  Simmer for 1 minute, uncover.  Mix in green onions.  Sprinkle with nuts.  Serve over rice.