Peanut Oil
1.5# Chicken Thighs – boned and cut into strips
2 Egg Whites – lightly beaten
½ Cup Corn Starch
2 White Onions – julienned
1 Red Bell Pepper – thinly sliced
6.5oz Broccoli – cut into bite sized pieces
2 Tbspns Soy Sauce
2 Tbspns Sherry
1 Tbspn Oyster Sauce
½ Cup Roasted Cashews
4 Green Onions – sliced diagonally

Heat the wok until very hot. Add in about 1 Tbspn of peanut oil and swirl to coat the wok. Dip about a ¼ of the chicken strips into to the egg whites, and then into the cornstarch. Stir fry in the hot wok about 3 to 5 minutes until golden brown. Remove to drain on a dry rack placed upside down on a newspaper lined cookie tray. Repeat with the rest of the chicken. Be sure to NOT crowd the pan and to add more oil between batches as needed, allowing it to get hot before adding the chicken.

Once all the chicken is done and on the rack, add about 1 Tbspn of oil and heat up the wok. Add the onion, red pepper and broccoli to the wok and stir fry until softened slightly. Increase the heat to high and add the soy sauce, sherry and oyster sauce. Toss well and bring to a boil.

Return the chicken to the wok and toss over high heat for about 2 minutes or so, until heated though. Season with salt and pepper to taste. Toss in the cashews and green onion and serve.

Steamed rice is a good accompaniment.