Szechwan Chicken with Cashews

I made this 2/25/88, also for Allen's 6th B'day, and again 5/4/94 as marked in the Betty Crocker International Cookbook.  The last entry says "no onion or peppers;  add 1/2 head bok choy and lean straw mushrooms.
2 whole chicken breasts, cut into 1/2 inch pieces.
1 egg white
1 tsp cornstarch1 tsp salt
1 tsp finely chopped ginger root (I grate it)
Dash of pepper
1 Tbl peanut oil
6 scallions (with tops), chopped (reserve 2 Tbl tops)
1 large pepper, cut into 1/2 inch squares
1 can (4 oz) button mushrooms, drained (reserve liquid) or straw mushrooms
2 Tbl Hoisin sauce
2 tsp chili pepper paste or 1 tsp chopped dried red pepper
1/2 cup chicken broth
2 Tbl cornstarch
2 Tbl cold water
2 Tbl soy sauce

Cut up the chicken.  Mix egg white, 11 tsp cornstarch, ginger root, soy sauce and some black pepper in a 2 quart glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.
Heat 1 Tbl oil in wok or skillet until hot.  Stir fry cashews until light brown, about 1 minute; drain on paper towels.  Sprinkle with 1/2 tsp salt.  Heat 2 Tbl oil until hot.  Add chicken; stir fry until chicken turns white, about 3 minutes.  Remove chicken.  Heat remaining 1 Tbl oil until hot.  Add green onions, green pepper, mushrooms, hoisin sauce and chili pepper paste.  Stir fry about 1 minute.  Add chicken, chicken broth and reserved mushroom liquid; heat to boiling.
Mix 2 Tbl cornstarch, 2 Tbl water, and 2 Tbl soy sauce; stir into chicken mixture.  Cook and stir until thickened, about 1 minute.  Stir in cashews; garnish with reserved green onion tops.