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1
Cut chicken into 1/2 inch pieces.
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2
Mix egg white, 1 tsp cornstarch, 1 tsp salt, ginger, 1 tsp soy sauce and black pepper in a big glass bowl.
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3
Stir in chicken, cover and refrigerate at least for 1 hour.
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4
Heat 1 Tbsp oil in a 10-inch skillet until hot. Stir-fry cashew until light brown about 1 minute.
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5
Drain on paper towel and sprinkle with 1/2 tsp salt.
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6
Heat 2 Tbsp oil until hot. Add chicken, stir-fry about 1 minute.
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7
Add chicken, chicken broth, and reserved mushroom liquid.
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8
Heat to boiling.
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9
Mix 1 Tbsp cornstarch, 1 Tbsp water and 1 Tbsp soy sauce.
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10
Stir into chicken mixture.
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11
Cook and stir until thickened, about 1 minute.
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12
Stir in cashew nuts, and garnish with reserved green onion tops.
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13
Serve over white rice.
