This recipe is one of Bob’s favorites. He discovered it, and I make it whenever he’s had a hard day.

5 boneless skinless chicken breast
1 egg white
1 tsp corn starch
1 tsp salt
1 tsp chopped ginger root
1 tsp soy sauce
1 dash pepper
1 tsp red chili pepper paste (I use Thai red curry paste)

Slice chicken in thin strips or small 1/2 inch pieces. It is easier to slice if the chicken is slightly frozen. Mix the next 7 ingredients in a bowl, add chicken, cover and refrigerate at least 30 minutes.

1/2 cup cashews
1 Tb peanut oil

Heat peanut oil in wok.  Stir fry cashews until light brown, about 1 minute. Drain on paper towels. Heat 2 Tb peanut oil.  Add chicken and stir fry until chicken turns white, about 3 minutes. Remove chicken.

Heat 1 Tb peanut oil and add the following ingredients:

6 green onions
1 green pepper
1 can waterchestnuts or bamboo shoots, drained (reserve liquid)
1 to 2 cups snow peas or brocolli or asparagus
1 Tb hoisin sauce
1 tsp red chili pepper paste
 

Stir fry about a minute. Add following ingredients and heat to a boil.

Reserved liquid from waterchestnuts with enough chicken broth to make one cup.
Cooked chicken

Mix up the following, then add into chicken mixture:

1 Tb corn starch
1 Tb water
1 Tb soy sauce

Cook and stire until thickened, stir in cashews. Serve over steamed rice.