Chicken with Cashews

Here is another chicken dish that we enjoy. (Yes, we do eat a lot of chicken.)

In a medium size bowl, combine 1 egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce, and a dash of white pepper. Add uncooked chicken that has been cut into strips. Stir and then refrigerate for 20 minutes.

Next, cut 1 green bell pepper into 3/4 inch pieces and set aside. Cut 1 white onion into eight pieces (I cut it into 16 pieces) and set aside. Cut contents of 1 can (8 1/2 ounces) of sliced, drained bamboo shoots into 1/2 inch pieces and set aside. Mince gingerroot to make 1 teaspoon. Mix together 1 tablespoon cornstarch, 1 tablespoon water and 1 tablespoon soy sauce. Set aside.

Heat wok, then add 2 tablespoons vegetable oil. Add chicken and stir-fry until chicken turns white. Remove chicken from wok.

Now add onion pieces and ginger root (I sometimes just use ground ginger). Stir-fry until gingerroot is light and brown. Stir in bamboo shoots. Add 2 tablespoons vegetable oil. Then add chicken, green bell pepper, 1 tablespoon hoisin sauce, 1 tablespoon soy sauce that has been mixed with 1/2 teaspoon dried chili pepper. (If you like it spicier, add 1 teaspoon instead.) Stir-fry for 1 minute. Stir in 1/4 cup chicken broth and heat to boiling. Stir in cornstarch mixture and cook and stir until thickened, about 20 seconds. Stir in 2 tablespoons chopped green onion and cashews in desired amount. Serve over chinese white rice.