Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg white -- lightly beaten
     1/4  cup           soy sauce
   1      tablespoon    cornstarch -- (plus 1 tsp.)
   1 1/2  pounds        skinless boneless chicken breasts -- cut in 1-in. cubes
   1      tablespoon    dry sherry
   2      teaspoons     cider vinegar
   1      teaspoon      sugar
   3      tablespoons   vegetable oil
     2/3  cup           cashews -- unsalted
   1      teaspoon      fresh ginger -- grated
   2                    scallions -- sliced
   1      8 ounces can  water chestnuts -- drained and sliced
   1      medium        green pepper -- diced 1/2 in.

Preparation:

In a medium bowl, combine egg white, 1 tablespoon of the soy sauce, and 1 tablespoon cornstarch. Add chicken and toss to coat. Let stand 15 minutes. Meanwhile, in a small bowl, combine remaining soy sauce, 1 teaspoon cornstarch, sherry, vinegar, and sugar; set aside. In a large frying pan or wok heat oil over medium-high heat. Stir-fry cashews 1 minute; remove with a clotted spoon and drain on paper towels. Add chicken and stir-fry until opaque, 2 to 3 minutes; remove and set aside. Add ginger, scallions and water chestnuts; stir-fry 1 minute. Add chicken, green pepper and reserved seasoning sauce. Cook, stirring, until thickened. Add reserved cashews and serve over rice.