Chicken with Cashews

2 chicken breasts, about 2 lbs
1 egg white
1 tsp corn starch
1 tsp soy sauce
1 green bell pepper ,cut in strips
1 medium onion
1 can bamboo shoots(81/2 ounces) drained
1 tablespoon corn starch
1 tablespoon water
1 tablespoon soy sauce
2 tablespoons peanut oil
1 cup raw cashews
1 tsp salt
1 tsp of ginger root, minced
2 tablespoons peanut oil
1 tablespoon hoisin sauce
1 tsp chili paste
1/4 cup chicken broth
2 tablespoons green onions with tops,chopped

Remove bones and skin from chicken; cut chicken into 1/4-inch pieces. Mix egg white, 1 teaspoon cornstarch,1 tsp soy sauce and a dash of white pepper in glass or plastic bowl; stir in chicken. Cover and refrigerate for 20 minutes. Cut green pepper into 3/4-inch pieces. Cut onion into 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 tablespoon cornstarch, the water, and 1 tablespoon soy sauce.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tablespoons of oil; rotate wok to coat side. Stir fry cashews until light brown, about 1 minute. Remove cashews from wok; drain on paper towel. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.

Add onion pieces and ginger root to wok; stir-fry until ginger is light brown. Stir in bamboo shoots. Add 2 tablespoons oil; rotate wok to coat side. Add chicken, green pepper, hoisin sauce and chili paste; stir fry 1 minute. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 20 seconds. Stir in cashews and green onions. Five one cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user JANEYJ..