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1
Slice chicken breasts horizontally in 1/8 inch thick slices, then cut in 1 inch squares.
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2
Arrange on a tray.
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3
Remove the ends and strings from fresh peas.
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4
(If you can't find fresh, you can use 2 packages frozen pods, partially thawed).
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5
Wash and slice mushrooms.
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6
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.
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7
Slice bamboo shoots.
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8
Arrange all the veggies on the tray.
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9
Pour chicken broth into small bowl.
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10
Mix together soy sauce, cornstarch, sugar and salt; pour into another small bowl.
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11
Place oil and nuts in containers.
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12
Arrange at the table with electric frying pan or wok.
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13
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.
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14
Add remaining oil to pan, add chicken, and cook quickly, turning, until it turns opaque.
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15
Add peas and mushrooms; pour in broth, cover and simmer 2 minutes.
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16
Add bamboo shoots.
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17
Stir the soy sauce mixture into the pan juices, and cook until sauce is thickened, stirring constantly; then simmer 1 minutes uncovered.
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18
Mix in the green onion.
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19
Sprinkle with the nuts for service.
