Cashew Chicken

Ingredients
2 boneless chicken breasts (about 2 1/4lbs)
1 egg white
1 tsp cornstarch
1 tsp soy sauce
dash of white pepper
1 TBS cornstarch
1 TBS cold water
2 TBS vegetable oil
1 Cup cashews
1/4 tsp salt
1 tsp grated gingerroot
1/4 Cup chicken broth
6 green onions cut into 1 inch lengths (if desired)

How To

Boil Chicken; reserve 1/4 C. of the broth, cut chicken in half and into 1/4 inch pieces. Mix egg white, 1 tsp cornstarch, 1 tsp soy and white pepper in a glass or plastic bowl, stir in chicken, cover and refrigerate for 20 minutes. Mix 1 TBS cornstarch, water and 1 TBS soy sauce and set aside.
Heat wok or 12 inch skillet until hot. Add 2 TBS oil and tilt until all sides are coated. Add onion, stir fry 1 minute, then add cashews stir fry about 1-2 minutes or until light brown. Remove from wok and drain on a paper towel. Sprinkle cashews with salt. Add chicken to wok, stir fry about 4 minutes or until white. Add 2 more TBS oil to wok and chicken, stir in broth, heat to boiling then stir in cornstarch mixture. Cook and stir about 20 seconds or until thickened. Stir in cashews and serve over cooked rice.

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