3 chicken breasts, boned and skinned
1/2 pound fresh snow pea pods
1/2 pound mushrooms
4 green onions
2 cups bamboo shoots drained
1 cup chicken broth or 1 bouillon cube,
    dissolved in water
1/4 cup soy sauce
2 tablespoons cornstarch
1/2 teaspoon granulated sugar
1/2 teaspoon salt
4 tablespoons vegetable oil, divided
1 (4 ounce) package cashews

Slice breasts horizontally into very thin slices and cut into 1-inch squares. Place on tray.

Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

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. Remove and reserve.

Pour remaining oil in skillet. Fry chicken quickly, turning often until it looks opaque. Lower heat to low.

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.

Serves 6.

Per serving: 618 Calories; 37g Fat (53% calories from fat); 48g Protein; 25g Carbohydrate; 116mg Cholesterol; 1251mg Sodium

Food Exchanges: 1/2 Starch/Bread; 6 Lean Meat; 3 Vegetable; 3 1/2 Fat

14 WW points