3 chicken breast halves, skinned and boned
1 large egg white, slightly beaten
1 tbsp. rice wine
1 tsp. cornstarch
1 tbsp. vegetable or peanut oil
1/2 tsp. salt
1 (8 oz.) can sliced water chestnuts, drained
1 (8 oz.) can sliced bamboo shoots, drained
4 green onions, cut into 1-inch pieces
1/3 c. chicken broth
1 tbsp. cornstarch
1 tbsp. rice wine
1 tbsp. soy sauce
cashews

Cut chicken in 1-inch pieces. Put chicken and next 3 ingredients together. Let stand 1 hour or refrigerate overnight.

Put 1 tablespoon oil around top of preheated wok, coating sides. Add cashews. Stir-fry 30 seconds and remove. Pour 2 tablespoons oil around top of wok. Add chicken and stir-fry until lightly browned. Salt chicken. Add water chestnuts, bamboo shoots and onions. Mix next 4 ingredients well. Pour over chicken mixture. Cook, stirring constantly, until thickened. Spoon into platter and sprinkle with cashews.

Yields 6 to 8 servings.