SECHEWAN CHICKEN WITH CASHEWS

1 cup cashews
2 large chicken breasts
Mix

1 egg white
1 tsp cornstarch
1 tsp salt
1 tsp finely chopped ginger
1 tsp soy sauce
dash pepper

Cover and refrigerate mixture at least 30 minutes. Cut 2 large chicken breasts in 2 inch pieces. Add chicken and toss to coat each piece.

Heat 1 tbsp oil in wok. Stir fry 1 cup raw cashews till light brown. Drain and sprinkle with ½ tsp salt.

Heat 2 tbsp oil till hot, add chicken, stir fry till white (3 minutes) Remove chicken

Heat 1 tbsp oil, till hot.

Add:

6 chopped green onion
1 green pepper chopped in chunks
canned mushrooms (drain and reserve liquid)
1 tbsp hoisin sauce
1 tsp crushed red chilies

Stir fry about 1 minute. Add chicken and a mixture of:

½ cup chicken broth,
1 tbsp cold water mixed with 1 tbsp cornstarch and 1 tbsp soy sauce.
Stir into chicken mixture. Cook and still till thickened. Stir in cashews and garnish with green onion tops.