Ingredients

1 egg white
2/3 c unsalted cashews
1 tb soy sauce
1 inch square ginger; peeled
-and quartered
1 tb cornstarch
1 1/2 lb chicken breasts; boned, cut
1 into 1 cubes
2 scallions; peeled and sliced
8 oz canned water chestnuts;
-drained and sliced
1/4 c soy sauce
1 ts cornstarch
1 md green bell pepper; cored,
-seeded and sliced
1 tb dry sherry
2 tb cider vinegar
1 ts sugar
1/4 c peanut oil
1 cooked white rice

Instructions

Lightly beat egg white in a small bowl. Add 1 tbs soy sauce and 1 tbs
cornstarch and mix well. Add the chicken and toss throughly. Let stand for
15 minutes. Combine 1/4 soy sauce, 1 tsp cornstarch, sherry, cider vinegar,
and sugar in a second small bowl. Mix very well and set aside. Heat oil in
wok and add cashews. Stir-fry for about 1 minute and remove with slotted
spoon and set aside. Discard 1/3 the oil. Add ginger, sliced scallions
and water chestnuts to wok. Stir-fry for 1 minute. Add the chicken cubes,
green peppers and sauce. Cook, stirring constantly, until thickened.
Discard ginger and return cashews to wok. Serve over hot cooked white rice.