Cashew Chicken

Yields:	4 servings
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Mix the above ingredients well and set aside.

Cook chicken in a little oil and minced garlic.

When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok).

Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute.

Add nuts and cook another minute.

Pour sauce over the contents of wok and cook until heated through.

Sounds easy, I've been wanting to make pickles but everything takes days! Hope its good.

Reviewed by krayzekook