Cashew Chicken - cooking recipe

Ingredients

3 whole boneless skinless chicken breasts
1/2 lb fresh pea pods
1/2 lb mushroom
4 green onions
1 (7 ounce) can bamboo shoots, drained
1 tablespoon chicken base, dissolved in
1 cup water or 1 cup regular-strength chicken broth
1/4 cup soy sauce (Chinese soy sauce is saltier)
2 tablespoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup peanut oil (can use salad oil)
1 (4 ounce) package cashew nuts

Preparation

Slice chicken breasts horizontally in 1/8 inch thick slices, then cut in 1 inch squares.
Arrange on a tray.
Remove the ends and strings from fresh peas.
(If you can't find fresh, you can use 2 packages frozen pods, partially thawed).
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.
Arrange all the veggies on the tray.
Pour chicken broth into small bowl.
Mix together soy sauce, cornstarch, sugar and salt; pour into another small bowl.
Place oil and nuts in containers.
Arrange at the table with electric frying pan or wok.
To cook, heat 1 tbl of the oil over moderate heat (350F), add nuts all at once, and cook 1 minute, shaking pan, until lightly toasted; remove from pan and set aside.
Add remaining oil to pan, add chicken, and cook quickly, turning, until it turns opaque.
Add peas and mushrooms; pour in broth, cover and simmer 2 minutes.
Add bamboo shoots.
Stir the soy sauce mixture into the pan juices, and cook until sauce is thickened, stirring constantly; then simmer 1 minutes uncovered.
Mix in the green onion.
Sprinkle with the nuts for service.