Preparation / Directions:
Remove skin and bones from chicken breasts. Cut chicken breasts in half and cut into 1/4-inch pieces. Mix egg whites, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in glass or plastic 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 or 12-inch skillet until hot. Add 2 tablespoons oil and tilt wok to coat side.
Stir-fry cashews about 1 minute or until light brown. Remove cashews from wok. Drain on paper towels. Sprinkle with salt. Add chicken to wok.
Stir-fry chicken about 4 minutes or until white. Remove chicken from wok.Add onion pieces and gingerroot to wok. Stir-fry until gingerroot is light brown. Stir in bamboo shoots. Add 2 tablespoons oil and rotate wok to coat side. Add chicken, bell pepper, Hoisin sauce and chili paste. Stir-fry 1 minute. Stir in chicken broth. Heat to boiling. Stir in cornstarch mixture. Cook and stir about 20 seconds or until thickened. Stir in cashews and green onions.