Ingredients:
2 Boned Chicken Breasts
1 level tbsp. Cornflour
1 Egg White, lightly beaten
2 tbsp. Peanut Oil
2.5cm/1 inch Fresh Ginger, grated
Chili
100g/4oz Unsalted Cashew Nuts
2 Spring Onions, chopped 2 tsp.
Hoisin Sauce
Salt
1 tsp. Sesame Oil
1 tsp. Sugar

Instructions:
1. Skin the chicken and cut the flesh into 2.5cm/1 inch cubes then coat with the cornflour, shaking off any excess then place in a large bowl with the egg white and mix well. Cover and refrigerate for 30 minutes.
2. Meanwhile, heat oil in a frying pan or wok over medium heat add the cashew nuts until they are a light golden brown then remove with a slotted spoon and drain on kitchen paper.
3. After the 30-minute chilling time, reheat the oil in the frying pan until very hot, add the chicken and stir-fry until firm and golden. Remove from the pan with a slotted spoon and drain on kitchen paper.
4. Reheat the oil again, add the ginger, chili and onions and stir fry for 1 minute then stir in the chili sauce, Hoisin sauce, and salt, mix well then add the chicken pieces and stir-fry for 2 minutes.
5. Add the sesame oil and sugar, then stir in the cashews.
6. To serve - transfer to a warmed platter and serve immediately

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