Cashew Chicken

2 tb Vegetable oil
1/2 ts Salt
1 c Sliced chicken breast
1/2 c Pea pods
1/2 c Whole button mushrooms
1/2 c Bamboo shoots
1 c Canned chicken broth
1/2 c Cooked cashew nuts
1/2 ts Monosodium Glutamate; optional
1/4 ts Sugar
1/2 ts Cornstarch

Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry 2 min. over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch w/ 1/2 tsp. water to form a paste and add to thicken the sauce. Serve immediately.

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