4 boneless, skinless chicken breasts
1/2 pound fresh snow peas
1/2 pound mushrooms
4 medium green onions
15 ounce can bamboo shoots, drained
1/2 teaspoon sugar
4 ounces cashews
1 Tablespoon chicken stock base dissolved in 1 cup water or 1 cup chicken broth
1/4 cup soy sauce
2 Tablespoons cornstarch
1/2 teaspoon salt (Optional, I ALWAYS leave it out)
1/4 cup salad or peanut oil, divided
Slice chicken breast into 1/8" strips and cut into bite-size pieces.
Remove ends and strings from peas.
Cut green part of onions into 1" lengths and slice ends into fans.
Slice white part 1/4" thick.
Julienne bamboo shoots.
Heat 1 tablespoon oil and add nuts and cook 1 minute, shaking pan until lightly toasted; remove and set aside.
Add rest of oil to pan and stir-fry chicken until it is opaque.
Remove from pan and set aside.
Stir-fry vegetables, remove from pan and set aside.
Add broth to pan, along with rest of ingredients and cook until thick, stirring constantly.
Return chicken and vegetables to pan and simmer 1 minute, uncovered.
Stir in green onions and cashews and serve immediately.