2 whole chicken breasts, 2 lb.
1 egg white
1 tsp. cornstarch
1 tsp. soy sauce
Dash of white pepper
1 lg. green pepper
1 med. onion
1 (8 1/2 oz.) can sliced bamboo shoots, drained
1 tbsp. cornstarch
1 tbsp. cold water
1 tbsp. soy sauce
2 tbsp. vegetable oil
1 c. raw cashews
1/4 tsp. salt
1 tsp. finely chopped ginger root
2 tbsp. vegetable oil
1 tbsp. Hoisin sauce
2 tsp. chili paste
1/4 c. chicken broth
2 tbsp. chopped green onions with tops

One teaspoon finely chopped dried chili pepper and 1 tablespoons soy sauce can be substituted for the chili paste.

Remove bones and skin from chicken; cut chicken into 1/4 inch pieces. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce, and white pepper in glass or plastic bowl; stir in chicken. Cover and refrigerate 20 minutes. Cut green pepper into 3/4 inch pieces. Cut onion into 8 pieces. Cut bamboo shoots into 1/2 inch pieces. Mix 1 tablespoon cornstarch, the water, and 1 tablespoon soy sauce.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tablespoons vegetable oil; rotate wok to coat side. Stir fry cashews until light brown, about 1 minute. Remove cashews form wok; drain. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.

Add onion pieces and ginger root to wok; stir fry until ginger root is light brown. Stir in bamboo shoots. Add 2 tablespoons vegetable oil; rotate to coat. Add chicken, green pepper, Hoisin sauce and chili paste; stir fry 1 minute. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened about 20 seconds. Stir in cashews and green onions. Serves 5.