2 lb. boneless, skinless chicken breasts
1 egg white
1 tsp. cornstarch
1 tsp. soy sauce
dash white pepper
1 large green bell pepper
1 medium onion
1 can (8 1/2 oz.) sliced bamboo shoots, drained
1 tbsp. cornstarch
1 tbsp. cold water
1 tbsp. soy sauce
4 tbsp. vegetable oil, divided
1 c. raw cashews
1/4 tsp. salt
1 tsp. finely chopped gingerroot
1 tbsp. Hoisin sauce
2 tsp. chili paste
1/4 chicken broth
2 tbsp. chopped green onion (with tops)

Cut chicken into 3/4-inch pieces. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in a medium bowl; stir in chicken. Cover and refrigerate 20 minutes.

Cut bell pepper into 3/4-inch pieces; cut onion into 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 tablespoon cornstarch, water, and 1 tablespoon soy sauce.

Heat wok until very hot. Add 2 tablespoons of vegetable oil and coat sides of wok. Add cashews and stir-fry for one minute (or until light brown). Remove cashews from wok and drain on paper towels. Sprinkle with salt. Add chicken to wok and stir-fry until chicken turns white. Remove chicken from wok.

Add 2 tablespoons vegetable oil to wok and coat sides (again). Add onion and gingerroot and stir-fry until gingerroot is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce, and chili paste and stir fry one minute. Add broth, heat to boiling. Stir in cornstarch mixture; cook and stir 20 seconds or until thickened. Stir in cashews and green onions.

Makes 4 servings.