Ingredients:
3      whole chicken breast
1/2   pound mushrooms
4      green onions
1      tablespoon chicken stock -- dissolved in
1      cup water
4      ounces cashews
1/4   cup soy sauce
2      tablespoons cornstarch
1/2   teaspoon sugar
1/2   teaspoon salt
1/4   cup salad oil

Directions:

Bone chicken and remove skin.  Slice horizontally into slices, 1/8 inch thick.  Then cut into 1-inch squares.  Arrange on tray.  Slice mushrooms.  Cut green part of onion into 1-inch long pieces.  Slice white part 1/4 inch thick.  Arrange on tray. Pour chicken broth into small pitcher.  Mix soy sauce, cornstarch, sugar, and salt.  Pour into small pitcher.  Place oil and nuts in container. Heat 1-tablespoon oil to 350 degrees. Add cashews all at once.  Cook 1 minute, shaking pan.  Remove and set aside.  Add remaining oil and chicken.  Cook, quickly, turning, until opaque.  Add mushrooms and broth.  Cover and simmer 2 minutes.  Stir in soy sauce and cook until thickened, stirring constantly.  Simmer 1 minute, uncovered.  Mix in onions.  Sprinkle with cashew nuts.  Serve over bed of white rice.

Serving Size 3.