1 lb. chicken breast, skinned and boned
1 egg white
1 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1 lb. broccoli
1/2 bunch green onions
8 tbsp. oil
1/4 c. chicken broth or water
1 c. cashews
2 cloves garlic, crushed
1/4 tsp. ground ginger
1 tbsp. soy sauce

Cut chicken into 1-inch cubes. Pare and cut broccoli into 1/2-inch strips. Cut onions in 1-inch lengths.

Mix egg white, cornstarch, salt, and sugar with chicken. Heat large deep skillet or wok over high heat; add 2 tablespoons oil. Stir-fry broccoli and onion until coated with oil; add broth or water to cover. Cook 2 minutes; remove to bowl.

Reheat pan; add remaining oil. Add nuts; stir-fry until lightly browned. Drain on paper towel. Remove all but 2 tablespoons oil from pan; add garlic and ginger to flavor oil. Then add chicken and stir-fry until golden. Stir in vegetables and soy sauce.

Spoon onto platter; sprinkle with cashews. Serve with rice.