Cashew Chicken - Uncle Kevin's

Chicken Breasts 2 cut into 1/4" pieces
Green Onions 2 Tbsp cut in bite size pieces
Gingerroot 1 Tsp finely chopped
Bamboo shoots 8 oz can (presliced, drained)
Onion 1 Med cut into bite size pieces
Raw Cashews 1 Cup lightly stir fried in oil

Egg White 1
Soy Sauce 2 Tsp
Vegetable Oil 4 Tbsp 2 Tbsp in sauce & 2 Tbsp for frying
Hoisin Sauce 1 Tbsp
Chili Paste 2 Tsp (red chili paste - or 1 tsp chili pepper & 1 TB soy sauce)
Chicken Broth 1/4 Cup
Corn Starch 2 Tsp (1 tsp for sauce & 1 for thickening)
Water 1 Tbsp
Salt 1/4 Tsp
White Pepper dash

Instructions
Mix egg white, 1 tsp cornstarch, 1 tsp soy sauce and dash of white pepper in glass bowl. Stir in chicken, let sit 20 minutes in refrigerator.

Add 2 Tbsp oil to hot wok, add cashews, stir fry until light brown; remove from wok and sprinkle with salt.

Put chicken in wok and stir fry until white in color then remove from wok.

Place onion and gingerroot in wok, stir fry until gingerroot is light brown. Stir in bamboo shoots and 2 Tbsp oil. Add chicken, green peppers, hoisin sauce, chili paste. Stir fry for 1 minute. Then add chicken broth, bring to boil and thicken with cornstarch. Stir in cashews and green onions and serve.