Cashew Chicken - cooking recipe

Ingredients

2 boneless chicken breasts
1 medium onion
1 stalk celery
1/4 to 1/2 lb. fresh mushrooms
1 pkg. Chinese pea pods
1 small can water chestnuts
1 small can bamboo shoots
2 Tbsp. cornstarch
2 to 3 slices fresh ginger, minced
4 oz. cashews
oil
2 c. chicken bouillon
2 chicken breasts
1/2 lb. mushrooms
1 (8 oz.) can bamboo shoots, drained
1 Tbsp. lower-sodium soy sauce
1/2 tsp. sugar
1/4 c. cashew nuts, dry roasted
1/2 lb. pea pods or 1 1/2 c. broccoli flowerets
4 green onions
1 c. chicken broth
2 Tbsp. cornstarch
1 tsp. oil

Preparation

Bone chicken breasts and remove skin.
Slice horizontally in 1/8-inch thick slices, then cut in 1 inch squares.
Arrange on a tray.
Remove the ends and strings from pea pods and chop broccoli.
Wash and slice mushrooms.
Cut the green part of the onions into 1-inch lengths and then slash both ends several times making small fans; slice the white part 1/4-inch thick.
Slice bamboo shoots.
Pour chicken broth into small pitcher. Mix together soy sauce, cornstarch and sugar; pour into a small pitcher.
Place oil and nuts in containers.
Arrange at the table with electric frying pan or wok.