2 whole chicken breasts, cut into thinly sliced strips
1 egg white
1 tbsp. soy sauce
1 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. vinegar
1 tbsp. sherry
1 tsp. cornstarch
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. oil
1 green pepper, thinly sliced
1 red pepper, thinly sliced
5 scallions, thinly sliced
3 thin slices ginger root
1/2 c. cashews
Cooked rice

Beat egg white until frothy. Marinate chicken in egg white, 1 tablespoon soy sauce and 1 tablespoon cornstarch for 30 minutes.

Combine 2 tablespoons soy sauce, vinegar, sherry, 1 teaspoon cornstarch, salt and sugar. Set aside.

Heat oil in wok. Add green pepper, red pepper, scallions and ginger root. Cook until just tender. Add chicken and marinade. Cook until tender. Add sauce ingredients and cook just until it thickens and coats chicken. Add cashews. Stir and serve over rice. Serves 4.