Szechuan Cashew Chicken

• 2 each chicken breasts whole, boned and skinned
• 1 each egg whites
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce, tamari thin
• 1/4 teaspoon white pepper
• 1 each green bell peppers
• 8 1/2 ounces bamboo shoots sliced
• 1 tablespoon cornstarch
• 1 tablespoon water cold
• 1 tablespoon soy sauce, tamari thin
• 2 tablespoons peanut oil
• 1 cup cashew nuts raw
• 1/4 teaspoon salt
• 2 tablespoons peanut oil
• 1 teaspoon ginger root fine chop
• 1 tablespoon hoisin sauce
• 2 teaspoons thai chili paste
• 1/4 cup chicken broth
• 2 tablespoons scallions, spring or green onions tops
• 1 each eggs

1. SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken.
2. Marinate in refrigerator for 20 minutes.
3. Cut bell pepper into same sized pieces as chicken.
4. Cut bamboo shoots into 3/4 inch lengths.
5. Mix cornstarch, water and soy, set aside.
6. Heat wok very hot, add and swirl to coat 2 T.
7. oil.
8. Add cashews, stir fry 1 minute or until light brown.
9. Remove and drain on paper, sprinkle w. salt.
10. Add chicken to wok, stir fry until white, remove.
11. Add 2 T. oil and swirl to coat wok; add onion and ginger; stir fry until ginger is light brown.
12. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir.
13. Add Hoisin sauce and chili paste; stir 1 minute.
14. Add chicken broth and bring to boil.
15. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened.
16. Return cashews, stir and add green onions.
17. Serves 4 as part of meal.

chicken breasts, egg whites, cornstarch, soy sauce, white pepper, green bell peppers, cornstarch, water cold, soy sauce, peanut oil, nuts, salt, peanut oil, ginger root, hoisin sauce, thai chili paste, chicken broth, scallions, eggs

Taken from recipeland.com/recipe/v/szechuan-cashew-chicken-35419 (may not work)