Sichuan Chicken with Cashews Recipe

Cut chicken into 3/4-inch pieces. Mix egg white, 1 t. cornstarch, 1 t. soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 mins. Cut bell pepper into 3/4-inch pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 T. cornstarch, the water and 1 T. soy sauce.

Heat wok untill very hot. Add 2 T. oil; tilt wok to coat sides. Add cashews; stir fry 1 min. or till cashews are lightly brown. Remove cashews from wok; drain on paper towel. Sprinkle with salt. Add chicken to wok; stir fry till chicken turns white. Remove chicken from wok.

Add 2 T. oil; tilt to coat sides. Add onion pieces and gingerroot; stir fry till ginger is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste; stir fry 1 min. Add broth; heat to a boil. Stir in cornstarch mixture; cook and stir 20 sec. or till thickened. Stir in cashews and green onion.