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

1 teaspoon finely chopped dried chili pepper and 1 tablespoon 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 the 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 from wok; drain on paper towel. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.

Add onion pieces and gingeroot to wok stir fry until gingerroot is light brown. Stir in bamboo shoots. Add 2 tablespoons vegetable oil; rotate wok to coat side. 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. 5 servings.

Microwave reheat directions: Prepare chicken with cashews as directed except omit green onions; cover and refrigerate no longer than 24 hours. Store fried cashews in airtight container at room temperature no longer than 24 hours. Just before serving, prepare green onions. Cover chicken mixture tightly and microwave on microwaveproof platter or bowl on high (100%) power 4 minutes; stir. Cover and microwave until hot, about 3 minutes longer. Stir in cashews and green onions. Cover and let stand 2 minutes.