Ingredients:

• 1 1/2 lb Chicken breasts, skinned, boned & cut into 1 cubes
• white rice, cooked
• 1 Egg white
• 1 tbsp – soy sauce
• 1 tbsp – cornstarch
• 1/4 cup – soy sauce
• 1 tsp – cornstarch
• 2 tbsp – cider Vinegar
• 1 tsp – Sugar
• 1/4 cup – Peanut oil
• 2/3 cup – unsalted cashews
• 1 inch square ginger, peeled and quartered
• 2 scallions, peeled and sliced
• 1 can water chestnuts, drained and sliced
• 1 medium green bell pepper, sliced

Method:

1. Lightly beat the egg white in a small bowl.
2. Add the first measures of soy sauce and corn-starch. Mix well.
3. Add the chicken and toss thoroughly. Let the chicken stand for 15 minutes.
4. Combine the second measure of soy sauce, the second measure of corn-starch, cider vinegar and sugar in a second small bowl.
5. Mix very well.
6. Set the sauce aside. Heat the oil in a large wok or skillet over a medium heat.
7. Add the cashews. Stir fry for about one minute.
8. Use a slotted spoon to remove the cashews.
9. Set aside. Discard 1/3 of the oil.
10. Add the ginger, sliced scallions and water chestnuts to the wok.
11. Stir fry for one minute.
12. Add the chicken cubes, green pepper and sauce.
13. Cook, stirring constantly, until thickened. Discard the ginger pieces.
14. Return the cashews to the wok. Serve over hot, cooked white rice.