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3 boneless, skinless chicken breast halves
1/2 pound Chinese pea pods
1/2 pound mushrooms
4 green onions
2 cups bamboo shoots, drained
1 cup chicken broth
1/4 cup soy sauce
2 Tbsp cornstarch
1/2 tsp sugar
1/2 tsp salt
4 Tbsp salad oil
4 ounces cashews
Slice chicken breasts horizontally into very thin slices and cut into bite-sized squares; set aside. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots; set aside. Mix soy sauce, cornstarch, sugar, and salt.
Heat 1 Tbsp of oil in skillet over moderate heat, add cashews, and cook 1 minute. 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.