1 1/2 - 2 lb. whole chicken breasts (or 4 halves)
2 slices ginger
1 green onion, shredded 1" long
2 dry whole red hot peppers
1/2 egg white
1 tbsp. cornstarch
2 tsp. soy sauce
2/3 c. raw cashew nuts (or walnut halves)

SEASONING SAUCE:

1 tbsp. sherry
2 tbsp. soy sauce
1 tsp. vinegar
1 tsp. cornstarch
1 tsp. sugar
1 tsp. sesame oil
1 c. cooking oil

Step 1: Cut the boned chicken breasts lengthwise into 1/2" strips, then cut the strips crosswise to make 1/2" squares.

Step 2: Place the diced chicken in a bowl and marinate with egg white, cornstarch and soy sauce. Let stand for at least 30 minutes.

Step 3: Fry cashew nuts on medium low heat, until they are lightly brown. Be careful not to let them burn.

Step 4: Stir-fry diced chicken briskly in oil, for about 1 minute (300 degrees). Remove the chicken and drain off oil from frying pan.

Step 5: Heat tablespoon oil to fry ginger, red pepper and green onion; add chicken, stir quickly. Next add the seasoning sauce, stir until thickened and heated thoroughly; turn off heat. Add the cashew nut mix just before serving.