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2 tb Egg; beaten

1/4 c Oil + 2 TB Oil

2 tb Cornstarch

1 1/2 lb Chicken; boneless, skinless

- cut into 1/2-inch cubes 1/2 c Waterchestnuts; sliced

4 oz Mushrooms; sliced

1 cn Bamboo shoots

1/4 lb Bean sprouts

4 oz Snow peas (optional)

3 tb Kahlua MIXED WITH

1 ts Cornstarch

1 c Cashews

Coat chicken in mixture of egg, 2 tsbp oil and the cornstarch. Heat the remaining oil in a wok. Add chicken, stir well. Cook until golden brown. Remove chicken to plate or bowl. Drain well. Leaving very little oil in the wok, add all the vegetables. Stir-fry for 3-5 minutes. Add kahlua-cornstarch mixture, stir well. Simmer and add the chicken back in. Add the cashews. Stir well. Transfer to a heated serving platter. Makes 4-6 servings ---