Get your woks ready -- this recipe is dynamite!
12 oz. skinless chicken breast, cubed
1 1/4 cup chicken stock
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1/2 cup carrots, small cube
1/4 cup cucumber, peeled, seeded and chopped
1/2 cup bamboo shoots, drained
1 tsp. cornstarch
1 Tbsp. soy sauce
1 tsp. sugar
1/4 cup cashews
Salt and pepper to taste
1. In a medium saucepan, simmer chicken in the stock until chicken is tender but cooked. Drain stock into a small pan and set aside.
2. Heat up a wok and add vegetable oil, then the vegetables. Saute for two minutes, then add garlic and bamboo shoots. Continue to saute two minutes more, add chicken and saved stock.
3. Mix the cornstarch, sugar and soy sauce in a separate container, then add to wok. Add the cashews and stir until glaze appears.
4. Serve over lo-mein noodles.
Yield: 4 servings