Szechwan Chicken With Cashews

• 2 whole chicken breasts, without skin and bone
• 1 egg white
• 1 tsp cornstarch
• 1 tsp salt
• 1 tsp finely chopped fresh ginger
• 1 tsp soy sauce
• black pepper, dash
• 1 Tbsp vegetable oil
• 1 cup cashew nuts
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 8 green onions, chopped, reserve 3 Tbsp green tops
• 1 green pepper, cut into 1/2 inch squares
• 1 can mushrooms, drained, reserve the liquid
• 1 Tbsp Hoisin sauce
• 1 tsp dried red chili pepper, chopped
• 1/2 cup chicken broth
• 1 Tbsp cornstarch
• 1 Tbsp cold water
• 1 Tbsp soy sauce

1. Cut chicken into 1/2 inch pieces.
2. Mix egg white, 1 tsp cornstarch, 1 tsp salt, ginger, 1 tsp soy sauce and black pepper in a big glass bowl.
3. Stir in chicken, cover and refrigerate at least for 1 hour.
4. Heat 1 Tbsp oil in a 10-inch skillet until hot. Stir-fry cashew until light brown about 1 minute.
5. Drain on paper towel and sprinkle with 1/2 tsp salt.
6. Heat 2 Tbsp oil until hot. Add chicken, stir-fry about 1 minute.
7. Add chicken, chicken broth, and reserved mushroom liquid.
8. Heat to boiling.
9. Mix 1 Tbsp cornstarch, 1 Tbsp water and 1 Tbsp soy sauce.
10. Stir into chicken mixture.
11. Cook and stir until thickened, about 1 minute.
12. Stir in cashew nuts, and garnish with reserved green onion tops.
13. Serve over white rice.

chicken breasts, egg, cornstarch, salt, fresh ginger, soy sauce, black pepper, vegetable oil, cashew nuts, salt, vegetable oil, green onions, green pepper, mushrooms, hoisin sauce, red chili pepper, chicken broth, cornstarch, cold water, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22312 (may not work)