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