2 whole boneless, skinless chicken breasts (about 1kg or 2lbs)
2 tablespoons peanut or vegetable oil
Cut chicken breasts into 2cm (3/4 inch) pieces. Mix the egg white, cornstarch, soy sauce, and white pepper in a medium bowl. Cover and refrigerate for 20 minutes.
Cut the bell pepper into 2cm (3/4 inch) pieces and cut the onion into eighths. Mix the cornstarch, water and soy sauce in a small bowl and set aside.
Heat the wok on high. Add 2 tablespoons of oil and tilt the wok to coat the sides with oil. Add the cashews and stir-fry for about 1 minute or until the cashews are light brown. Remove from wok and drain on a paper towel and sprinkle lightly with salt.
Add the chicken to the wok and stir-fry until the chicken turns white. Remove the chicken from the wok.
Add 2 more tablespoons of vegetable oil and tilt the wok to the coat the sides with oil. Add the onion and ginger; stir-fry until the ginger is light brown. Add the chicken, bell pepper, Hoisin sauce and chili paste; stir-fry 1 minute. Add the chicken broth and bring the mixture to a boil. Stir in the cornstarch mixture and cook until thickened. Sprinkle the mixture with the cashews and green onion and serve.