1 large green bell pepper, cut into1/2-inch squares
1 (4 ounce) can button mushrooms,drained (reserve liquid)
1 tablespoon hoisin sauce
2 teaspoons chili pepper paste*
1/2 cup chicken broth
1 tablespoon cold water
1 tablespoon cornstarch
1 tablespoon soy sauce
* 1 teaspoon crushed red pepper flakes can be substituted.
Remove bones and skin from chicken breasts; cut chicken into
1/2-inch pieces. This is easier to do if the chicken is partially
Mix egg white, 1 teaspoon cornstarch, 1 teaspoon salt, gingerroot,
1 teaspoon soy sauce and pepper in 2-quart glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.
Heat 1 tablespoon
oil in wok or 10-inch skillet until hot. Stir-fry cashews until
light brown, about 1 minute; drain. Sprinkle with 1/2 teaspoon salt.
Heat 2 tablespoons of the oil until hot. Add chicken; stir-fry until
chicken turns white, about 3 minutes. Remove chicken. Heat remaining
1 tablespoon oil until hot. Add scallions, green pepper, mushrooms,
hoisin sauce and chili pepper paste. Stir-fry about 1 minute. Add
chicken, chicken broth and reserved mushroom liquid; heat to boiling.
Mix water, 1 tablespoon cornstarch and 1 tablespoon soy sauce; stir
into chicken mixture. Cook and stir until thickened, about 1 minute.
Stir in cashews; garnish with reserved scallion tops.