600gbonelessskinless, chicken thighs or breasts, cut into 2cm (3/4-inch) pieces
1egg white
1teaspooncornstarch
1teaspoondark soy sauce
Pinchof black pepper
1large yellow or red bell pepper
1medium yellow onion
1head of broccoliseparated into florets
1tablespooncornstarch
1tablespooncold water
1tablespoonlight soy sauce
2tablespoonspeanut or canola oil
1cupraw cashew nuts
1/4teaspoonof salt
2tablespoonspeanut or canola oil
2teaspoonsfinely chopped ginger root
1tablespoonhoisin sauce
2teaspoonschili paste
1/2cupchicken broth
2tablespoonschopped green onion
Instructions
Mix the egg white, 1 teaspoon of cornstarch, 1 teaspoon of dark soy sauce and the black pepper in a medium bowl; stir in the chicken. Cover and place in the refrigerator for 20 minutes.
Meanwhile, cut the bell pepper into 2cm (3/4-inch) pieces. Cut the onion into 16 pieces and cut the broccoli in to small florets.
Combine the 1 tablespoon cornstarch, water and 1 tablespoon light soy sauce in a small bowl.
Heat the wok on high, and when it is very hot, add the 2 tablespoons of peanut oil; tilting the wok to coat the sides. Add the cashews and stir-fry them for about one minute or until lightly browned. Remove the cashews from the wok and drain them on a paper towel. Sprinkle them with salt.
Note: You can use roasted cashews, but obviously do not salt them and only add them at the last minute.
Add the chicken to the wok and stir-fry until the chicken turns a pale colour. Remove the chicken from the wok and set aside in a bowl or on a plate.
Add 2 tablespoons of peanut oil. Add the onion and ginger, and stir-fry until the ginger is light brown and the onion is translucent. Add the chicken, bell pepper, broccoli, hoisin sauce, cashews (if using roasted ones) and chili paste, and stir-fry for 1 minute. Add the broth and heat until boiling. Stir in the cornstarch mixture and stir for about 1 minute until the sauce is thickened. Stir in the cashews (if using raw ones) and green onions.