1-2 lb. chicken breast
1 egg white, beaten
3 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. cherry wine
1 tsp. white vinegar
1 tsp. salt
Peanut oil for deep frying
1/2 c. whole cashew nuts or walnut halves
4 slices fresh ginger
1-2 green onions
1 green pepper (bell pepper), diced

Cut green onions into 1/2-inch sections. Dice chicken meat to size of 1-inch cubes. Marinate in beaten egg white mixed with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let stand for 30 minutes.

Make seasoning sauce by combining wine, vinegar, and salt with remaining cornstarch and soy sauce; set aside.

Deep fry cashew nuts or walnuts in peanut oil; drain and set aside.

Deep fry chicken in the same oil for 30 seconds to 1 minute. Remove chicken and drain from oil. Empty frying pan.

Spoon 2 tablespoons of oil back into the pan. Stir fry sliced ginger. Add green onion and stir fry; set aside. Place diced green pepper in the pan. Stir in seasoning sauce and mix until thickened. Turn off heat and stir in onion, ginger, chicken, and cashew nuts or walnuts.

NOTE: Red, hot pepper may be added if spicy taste is desired. Also, black mushrooms may be added as vegetables.