Szechwan Chicken With Cashews - cooking recipe

Ingredients

2 whole chicken breasts, without skin and bone
1 egg white
1 tsp cornstarch
1 tsp salt
1 tsp finely chopped fresh ginger
1 tsp soy sauce
black pepper, dash
1 Tbsp vegetable oil
1 cup cashew nuts
1/2 tsp salt
1/4 cup vegetable oil
8 green onions, chopped, reserve 3 Tbsp green tops
1 green pepper, cut into 1/2 inch squares
1 can mushrooms, drained, reserve the liquid
1 Tbsp Hoisin sauce
1 tsp dried red chili pepper, chopped
1/2 cup chicken broth
1 Tbsp cornstarch
1 Tbsp cold water
1 Tbsp soy sauce

Preparation

Cut chicken into 1/2 inch pieces.
Mix egg white, 1 tsp cornstarch, 1 tsp salt, ginger, 1 tsp soy sauce and black pepper in a big glass bowl.
Stir in chicken, cover and refrigerate at least for 1 hour.
Heat 1 Tbsp oil in a 10-inch skillet until hot. Stir-fry cashew until light brown about 1 minute.
Drain on paper towel and sprinkle with 1/2 tsp salt.
Heat 2 Tbsp oil until hot. Add chicken, stir-fry about 1 minute.
Add chicken, chicken broth, and reserved mushroom liquid.
Heat to boiling.
Mix 1 Tbsp cornstarch, 1 Tbsp water and 1 Tbsp soy sauce.
Stir into chicken mixture.
Cook and stir until thickened, about 1 minute.
Stir in cashew nuts, and garnish with reserved green onion tops.
Serve over white rice.