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Swechwan Chicken with Cashews (Spicy)

2 whole chicken breasts (1 1/2 pounds)
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon finely chopped ginger root
1 teaspoon soy sauce
Dash of pepper
1 tablespoon vegetable oil
1 cup raw cashews
4 tablespoons vegetable oil
6 scallions (with tops), chopped (reserve 2 tablespoons tops)
1 large green bell pepper, cut into 1/2-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

Remove bones and skin from chicken breasts; cut chicken into 1/2-inch pieces. This is easier to do if the chicken is partially frozen. 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.

Yields 6 servings.

* 1 teaspoon crushed red pepper flakes can be substituted.