Szechwan Chicken with Cashews (Gai Ding)

2 deboned chicken breasts cut into bite size pieces

Combine in shallow bowl:

1 egg white (save the yolk for Egg Drop soup)
1 t. cornstarch
1 t. salt
1/2 t. ginger
Dash of ground black pepper

Add chicken and stir to coat.

Heat in skillet or wok:

1 T. vegetable oil, add more if needed

Add:

1 c. raw cashews         
1/2 t. salt
(Alternately use salted cashews)

Stir fry until golden brown, about 1 minute. Remove to paper towels to drain

Prepare vegetables:

1 medium onion, chopped (or six green onions, saving some tops for garnish)
1 large bell pepper, chunked
1/2 c. mushroom slices or 1 can or jar (4-6oz) mushroom slices

You will need:

1 T. hoisin sauce
Cayenne or red chile powder to taste (make sure you do not use chili powder which is for bean and meat chili recipes and contains cumin etc.)

Combine in small bowl or glass measuring cup, stir and set aside:

1/2 c. chicken broth (or 1 c. chicken bouillon if using cubes or 1/2 t. instant in 1/2 c water)
1 T cornstarch
1 T. cold water
1 T. soy sauce

Cooked white rice

Add 3 T. vegetable oil to skillet or wok, heat until hot. Add chicken & stir fry 1 minute, add onion & stir fry 1 minute. Add bell pepper and stir fry another minute. Add hoisin sauce and chile powder. Stir fry another minute. Add chicken broth and mushrooms (if using fresh, add them with the bell pepper). Heat to boiling.

Stir and add cornstarch mixture; stir. Cook and stir until thickened and glossy. Return cashews to the skillet and stir. Garnish with some of the chopped green onion tops.

Serve over white rice