Serves: 4
Total Calories: 221

2 whole chicken breasts (about 2 pounds)
1 egg white
1 teaspoon cornstarch
1 teaspoon soy sauce
1 dash white pepper
1 , large green bell pepper
1 medium onion
1 can (8 1/2 ounces) sliced bamboo shoots drained
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 cup raw cashew nuts
1/4 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon finely chopped ginger root
1 tablespoon hoisin sauce
2 teaspoons chili paste
1/4 cup chicken broth (see Soups: Chicken Broth)
2 tablespoons , chopped green onions, (with tops)

Remove bones and skin from chicken breasts cut chicken into 3/4-inch pieces. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in medium bowl stir in chicken. Cover and refrigerate 20 minutes.

Cut bell pepper into 3/4-inch pieces. Cut onion into 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 tablespoon cornstarch, the water and 1 tablespoon soy sauce.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add cashews stir-fry 1 minute or until cashews are light brown. Remove cashews from wok drain on paper towel. Sprinkle with salt. Add chicken to wok stir-fry until chicken turns white. Remove chicken from wok.

Add 2 tablespoons vegetable oil tilt wok to coat side. Add onion pieces and gingerroot stir-fry until gingerroot is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste stir-fry 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir 20 seconds or until thickened. Stir in cashews and green onions.

4 servings

**In this recipe, the method of coating chicken pieces in a cornstarch batter and then stir-frying them twice produces well-sealed, tender morsels. You'll find raw cashews are readily available in health food stores or Oriental markets.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 221
Calories from Fat: 129

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Bird of Paradise Chicken
Chicken Almond Ding
Chicken with Oysters
Chicken with Pickled Ginger Sauce
Coconut Chicken
Cornish Hens with Soy Sauce
Cubed Chicken in Brown Bean Sauce
Green Onion Flowers
Lemon Chicken
Pressed Duck
Sesame Chicken with Fun See
Shredded Chicken with Bean Sprouts and Pea Pods
Sichuan Chicken with Cashews
Soy Sauce Chicken
Spicy Chicken with Broccoli
Spicy Chicken with Cabbage
Spicy Chicken with Celery
Stir-Fried Chicken Livers and Vegetables
Stir-Fried Chicken with Cucumbers
Walnut Chicken