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1
In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water.
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2
When you can no longer see any cornstarch add the chicken and stir together until coated.
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3
Cover the bowl and place in the refrigerator for 30 minutes.
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4
Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
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5
Fill a medium-size saucepan with water and bring to a boil.
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6
Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer.
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7
Carefully add the chicken to the water, stirring so that the pieces dont clump.
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8
Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute.
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9
Drain in a colander set over a bowl.
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10
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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11
Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds.
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12
Add the peppers and stir-fry for 1 minute.
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13
Add the chicken, cashews and hoisin sauce mixture and salt to taste.
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14
Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
