Chicken with cashews1

1. Remove skin and bones from chicken breasts.
2. Cut chicken breasts in half and cut into ¼-inch pieces.
3. Mixi egg whites, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl.
4. Stiri in chicken.
5. Cover and refrigerate 20 minutes.
6. Cut bell pepper into ¾-inch pieces.
7. Cut onion into 8 pieces.
8. Cut bamboo shoots into ½-inch pieces.
9. Mix 1 tablespoon cornstarch, the water and 1 tablespoon soy sauce.
10. heat wok or 12-inch skillet until hot. Add 2 tablespoons oil and tilt wok to coat side.
11. Stir-fryi cashews about 1 minute or until light brown.
12. Remove cashews from wok. Drain on paper towels.
13. Sprinkle with salt.
14. Add chicken to wok. Stir-fry chicken about 4 minutes or until white.
15. Remove chicken from wok. add onion pieces and gingerroot to wok. Stir-fry until gingerroot is light brown.
16. Stir in bamboo shoots.
17. Add 2 tablespoons oil and rotate wok to coat side.
18. Add chicken, bell pepper, hoisin sauce and chili paste.
19. Stir-fry 1 minute.
20. Stir in chicken broth.
21. Heat to boiling.
22. Stir in cornstarch mixture.
23. Cook and stir about 20 seconds or until thickened.
24. Stir in cashews and green onions.
25. 6 servings; 335 calories per serving.