Instructions: 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.

Arrange ingredients at table with electric fry pan. 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.

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