1 lg. whole chicken breast, skinned, boned & cut into 1/2" cubes or strips
1 egg white
5 tsp. cornstarch
1/8 tsp. salt
2 tbsp. water
1 tbsp. soy sauce
1 tbsp. dark corn syrup
1 1/2 tsp. vinegar
1/2 tsp. sesame oil, optional
1 1/2 c. corn oil
1/4 c. green pepper cut in 1/2" pieces
1/4 c. cashews
1 tbsp. sliced green onion
1 clove garlic, minced
1/4 tsp. ground ginger

Mix together chicken, egg white, 3 teaspoons cornstarch and salt. Set aside. For sauce, mix together water, soy sauce, corn syrup, 2 teaspoons cornstarch, vinegar and sesame oil, if used.

In wok or deep sturdy 10 inch skillet, heat oil over medium heat to 375 degrees. Add chicken, stirring to separate pieces. Cook about 1 minute or until meat turns white. Stir in green peppers and cashews. Carefully remove hot skillet from heat and drain chicken mixture over a large pan. Return skillet to heat with about 1 tablespoon of the oil; saute green onion, garlic and ginger about 1 minute. Add drained chicken mixture; then stir in sauce mixture. Bring to a boil, stirring gently and boil 1 minute. Serve hot with rice. Makes 2 servings.