2 whole chicken breasts (about 2 lbs.)
1 egg white
1 tsp. cornstarch
1 tsp. soy sauce
Dash of white pepper
1 lg. green bell 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
2 tbsp. vegetable oil
1 c. raw cashews
1/4 tsp. salt
2 tbsp. vegetable oil
1 tsp. finely chopped gingerroot
1 tbsp. Hoisin sauce
2 tsp. chili paste
1/4 c. chicken broth
2 tbsp. chopped green onions (with tops)

Remove bones and skin from chicken breasts. Cut chicken into 3/4 inch pieces. Mix egg white, cornstarch, 1 teaspoon soy sauce and the white pepper in medium bowl. Stir in chicken. Cover and refrigerate 20 minutes. Cut bell peppers 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 very hot. Add 2 tablespoons vegetable oil, tilt wok to coat side. Add cashews; stir-fry 1 minute or until cashews are light brown. 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 2 tablespoons vegetable oil; tilt wok to coat side. Add onion pieces and gingerroot; stir-fry until gingerroot is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste, stir-fry 1 minute. Add broth, heat to boiling. Stir in cornstarch mixture. Cook and stir 20 seconds or until thickened. Stir in cashews and green onions. 4 servings.