Kung Po Chicken

 2 chicken breasts, boned, skinned & cut into bite size pieces

Combine in medium bowl:

1 egg white
1 t. cornstarch
pinch of salt

Add chicken to egg mixture and stir to coat

1 medium bell pepper, chunked
1 scallion or green onion, cut into short sections
1 T. thinly sliced ginger root or 1/4 t ginger powder (more if desired)
4 - 5 small dried red chiles, sliced into thin strips, discard seeds if you don't want the heat

For sauce, combine in small pitcher or cup:

2 T. bean sauce
1 t. rice wine or dry sherry
1 c. roasted cashew nuts

sesame oil

cooked white rice

Stir fry chicken until it is cooked through; remove and drain on towels. Add scallion, fresh ginger and peppers, stir fry about 1 minute. Return chicken to skillet or wok. Add sauce and blend well. Add cashews, stir well. Sprinkle with sesame oil and serve over rice.

(use the egg yolk in Egg Drop Soup)