SZECHUAN CHICKEN WITH CASHEWS

4 boneless, skinless chicken breast halves
1 egg white
1t cornstarch
1/2t salt
1t finely chopped ginger root
1t soy sauce
dash of pepper
6 green onions (with tops)
1l green bell pepper
1T cornstarch
1T cold water
1T soy sauce
2T veg. oil
1T veg. oil
1 can button mushrooms, drained, reserve liquid
1T hoisin sauce
2t chili paste
1/2c chicken broth
1/2c roasted cashews

Cut chicken into 1/2" pieces.  Mix egg white, 1t cornstarch, 1t
salt, the gingerroot, 1t soy sauce and the pepper in a med. glass
or plastic bowl.  Stir in chicken.  Cover and refrigerate at least
30 minutes.  Chop green onions; reserve 2T tops.  Cut bell pepper
in 1/2 square.  Mix 1T cornstarch, 1T water and 1T soy sauce. Heat
wok until very hot.  Add 2T veg. oil; rotate wok to coat sides. 
Add chicken, stir fry about 3 minutes or until chicken turns white. 
Heat wok until very hot.  Add 1T veg. oil; rotate wok.  Add green
onions, green pepper, mushrooms, hoisin sauce and chili paste. 
Stir fry about 1 minutes.  Add chicken, broth and reserved mushroom
liquid, heat to boiling.  Add cornstarch mixture;  cook and stir
about 1 minutes until thickened.  Stir in cashews.  Garnish with
reserved green onion tops.  Serve over hot noodles.

4 servings
400 cal.
24g fat
65 chol.