Spicy szechuan chicken with cashews, broccoli and green onions

Ingredients
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 large egg white
6 teaspoons cornstarch
2-1/2 cups broccoli florets
2/3 cup water
2 TBSP gluten-free soy sauce or tamari
2 TBSP vegetable or sunflower oil
1/2 cup cashews or peanuts, roughly chopped
1 tsp crushed red pepper flakes
Pinch of salt
2 TBSP toasted sesame oil
2 tsp granulated sugar
2 tsp white wine or rice vinegar
4 green onions, thinly sliced

1. In a mendium-size bolw, combine the chicken pieces, egg white and 7 teasppons of the cornstarch. Stire well to thoroughly coat the chicken.

2. Cover with cling film and chill in the refrigerator for at least 1 hour, but not exceeding 3.

3. In a medioum-size saucepan of boling salted water, blanch the broccoli florets for 2 to 3 minutes.

4. While the broccoli is cooking, fill a medium-size bowl with water and ice curbes. Drain the broccoli and shock in the ice-water bath for 1 minute to stop it from cooking further. Drain again and set aside.

5. When the chicken has marinated sufficiently, take it out of the refrigerator.

6. iIn a small bowl, stir the remaining 2 tsp conrstarch, the water, and the soy sauce to mix well. Set aside.

7. In a mendijm-size saute pan or wok over medium heat, theat the vegtable oil. Add the choppped nuts, the red pepper flakes, and a pinch of salt and saute until the nuts are lightly brwoned and toasted, about 1 to 2 minutes.

8. Remove the nuts to a bowl and set aside.

9. Add the marinated chicken, sesame oil, and sugar to the pan, and stir-fry until the chicken is cook,ked througha nd golden brown, about 8 to 9 minutes, depending on the size of the pieces.

10. Add the vinegar, stir and allow to evaporate, about 1 minute ,before stirring in the reserved nuts, the broccoli, the soy sauce mixture, and the green oinions (reserving a few slices for garnish, if desired). Season with a bit more salt and sstir well.

11. As soon as the sauce has thickened, about 3 minutes, remove from the heat and serve immediately, garnished with a sprinkling of sliced green onion, if desired.