Chicken W/Cashews

• 6 whole chicken breasts
• 6 egg whites, lightly beaten
• 6 tablespoons cornstarch
• 34 teaspoon salt
• 1 large green pepper, sliced
• 34 cup dry-roasted cashews (optional)
• 6 -8 scallions, whites only
• 3 garlic cloves, minced
• 1 tablespoon ground ginger
• 2 cups corn oil
• 12 cup dry sherry
• 13 cup soy sauce
• 6 tablespoons water
• 4 tablespoons sugar
• 4 tablespoons cornstarch
• 3 tablespoons white vinegar
• 1 tablespoon oil

1. Skin & bone chicken.
2. Cut into 1/2" cubes.
3. With your hands, mix chicken w/egg whites, cornstarch and salt in large mixing bowl.
4. Make sure the chicken is coated thoroughly.
5. Set mixture aside.
6. Mix together the green pepper, cashews, scallions, garlic, ginger & set aside in a bowl.
7. Pour oil in wok or large deep sided frying pan over med.
8. heat.
9. Fry chicken pieces.
10. Cook a few minutes until done, drain.
11. Discard all but about 2 tsp oil.
12. Add the cashew mixture.
13. Cook 1-2 minutes until the green pepper is just tender or your desired doneness.
14. Add the chicken back to the wok & stir in Sauce Choy.
15. Bring sauce to a boil for about 1 minute coating the chicken & vegetables.
16. (Add pineapple juice a bit at a time to thin sauce if desired.)
17. Serve at once.

chicken breasts, egg whites, cornstarch, salt, green pepper, cashews, scallions, garlic, ground ginger, corn oil, sherry, soy sauce, water, sugar, cornstarch, white vinegar, oil

Taken from www.food.com/recipe/chicken-w-cashews-165115 (may not work)