Cashew Chicken

2 whole boneless chicken breasts, cut into ¼ inch thick x 1” pieces

1 egg white

1 tsp cornstarch

1 tsp low sodium soy sauce

dash of pepper

1 medium onion, cut into 8 pieces

1 large green pepper, cut into ¾ inch pieces

1-8 ½ oz can bamboo shoots, drained

1 Tbsp corn starch

1 Tbsp cold water

1 Tbsp low sodium soy sauce

1 Tbsp canola oil

1 cup salted/roasted cashews

¼ tsp salt

1 tsp finely chopped ginger root

1 Tbsp canola oil

1 Tbsp Hoisin sauce

2 tsp chili paste

¼ cup chicken broth

2 Tbsp chopped scallions

Cut chicken into 1 inch x ¼ inch thick pieces. Mix the next 4 ingredients (egg white- pepper) in a glass bowl, add chicken & toss to coat. Cover & let stand 20 minutes. Meanwhile, cut up green pepper and onion, drain bamboo shoots & mix together 1 Tbsp cornstarch, water & 1 Tbsp soy sauce in a small bowl. Heat wok or heavy frying pan until 1-2 drops of water skitter when sprinkled in the wok/pan. Add 1 Tbsp oil & rotate to coat the bottom of the pan. Add chicken to pan & stir-fry until chicken turns white. Remove chicken from pan. Add onion pieces and ginger root to pan & stir-fry until ginger root is light brown. Stir in bamboo shoots. Add the other Tbsp of oil & rotate pan to coat bottom & sides. Add chicken and green pepper, hoisin sauce and chili paste and stir-fry 1 minute. Stir in chicken broth, heat to boiling, then stir in cornstarch mixture and cook until sauce thickens (about 20 seconds). Stir in cashews and scallions. Serve over rice.