---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE CASHEW CHICKEN
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       3    Chicken breasts,
            Boned and skinned
     1/2 lb Chinese pea pods
     1/2 lb Mushrooms
       4    Green onions
       2 c  Bamboo shoots, drained
       1 c  Chicken broth,
            Or bouillon cube dissolved
            In water
     1/4 c  Soy sauce
       2 tb Corn starch
     1/2 ts Sugar
     1/2 ts Salt
       4 tb Salad oil
       1 pk Cashew nuts
            (about 4-oz)
  
   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 1 tablespoon of oil
   in skillet over moderate heat, add all the nuts, and
   cook 1 minute shaking the pan, toasting the nuts
   lightly. Remove and reserve. Pour remaining oil in
   pan, fry chicken quickly, turning often until it looks
   opaque.  Lower heat to low. Add pea pods, mushrooms,
   and broth. Cover and cook slowly for 2 minutes.
   Remove cover, 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.
   
   MING'S DYNASTY - Glendale, CO.
  
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