3 whole chicken breasts, boned and skinned
2 slices fresh ginger
1 1/2 tsp. cornstarch
1 egg white, well beaten
1/2 c. raw cashews
1 tsp. soy sauce
2 tbsp. cooking oil

SEASONING SAUCE:

2 tsp. soy sauce
1/2 tsp. vinegar
1 tsp. cornstarch
(Salt)
1 tsp. sesame oil
1 tbsp. sherry
1 tsp. sugar

Cut chicken in 1-inch pieces. Beat egg white and add soy sauce. Dip chicken in egg white and coat with cornstarch. Set aside. Cook cashews in hot oil in skillet until golden. Drain and set aside.

Fry chicken pieces in oil until no longer pink. Drain off oil. Add sauce mixture and stir until thickened. Stir in cashews. Serve over rice.