chicken breasts, boneless and skinless
bamboo shoots, drained
Slice breasts horizontally into very thin slices and cut into inch squares.
Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions and the bamboo shoots.
Mix soy sauce, cornstarch, sugar and salt.
Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts and cook 1 minute shaking the pan, toasting the nuts lightly.
Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
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.