Szechuan Chicken With Cashews

• 2 lb. boneless, skinless chicken breasts
• 1 egg white
• 1 tsp. cornstarch
• 1 tsp. soy sauce
• dash white pepper
• 1 large green bell pepper
• 1 medium onion
• 1 can (8 1/2 oz.) sliced bamboo shoots, drained
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water
• 1 Tbsp. soy sauce
• 4 Tbsp. vegetable oil, divided
• 1 c. raw cashews
• 1/4 tsp. salt
• 1 tsp. finely chopped gingerroot
• 1 Tbsp. Hoisin sauce
• 2 tsp. chili paste
• 1/4 chicken broth
• 2 Tbsp. chopped green onion (with tops)

1. Cut chicken into 3/4-inch pieces.
2. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in a medium bowl; stir in chicken.
3. Cover and refrigerate 20 minutes.

chicken breasts, egg, cornstarch, soy sauce, white pepper, green bell pepper, onion, bamboo shoots, cornstarch, cold water, soy sauce, vegetable oil, cashews, salt, gingerroot, hoisin sauce, chili paste, chicken broth, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100440 (may not work)