1/2 lb. boneless chicken breasts, skinned
1 egg white
1 tsp. salt
1 tsp. cornstarch
2/3 c. oil, preferably peanut
2 oz. cashew nuts, about 1/4 c.
2 tsp. rice wine or dry sherry
1 tbsp. light soy sauce
1 tbsp. finely chopped scallions for garnish

Cut the chicken breasts in to 1/2 inch cubes. Combine them with the egg white, salt, and cornstarch in a small bowl and chill it in the refrigerator for about 20 minutes. Heat the oil in a wok or deep skillet until it is moderately hot. Add the chicken mixture and stir fry it quickly in the oil to keep it from sticking. Cook it until it turns white, which should take about 2 minutes. Place the chicken cubes in a colander or sieve and drain off the oil. (The oil, once cooled, may be saved for future stir-fried dishes using chicken.)

Put about 1 tablespoon of the oil in which you have cooked the chicken into a clean wok or skillet. Reheat it until it is very hot. Add the cashew nuts and stir fry them for 1 minute. Then add the rest of the ingredients. Return the chicken to the pan and stir fry the mixture for another 2 minutes. Garnish the dish with the scallions and serve at once.