8 oz. chicken, cut up in 1" cubes
2 tsp. chopped onion
3 slices ginger
2 sm. green pepper
1 fresh chili, optional
4 oz. raw cashew nuts

4 tsp. egg whites
4 tsp. cornstarch
4 tsp. soy sauce

2 tbsp. & 2 tsp. soy sauce
4 tsp. cooking sherry (or rice wine)
2 tsp. vinegar
2 tsp. cornstarch
1/2 tsp. salt
1 tsp. sugar
3 tbsp. water

Marinade chicken cubes for 30 minutes. Deseed pepper and chili; cut the pepper into 1 inch pieces and shred the chili. Gently fry the cashews in 4 tablespoons of oil for 5 minutes, until lightly browned; remove and drain. Deep fry chicken for 2 minutes; drain well.

Heat 1 tablespoon of oil and stir fry (high heat) onion and ginger for 15 seconds. Add pepper and chili and fry for 30 more seconds. Then add the chicken and seasoning sauce and stir while the sauce thickens. Add the cashews nuts. Serve immediately with rice. Serves 3 or 2 if very hungry.