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Yield: 4 Servings
| 2 | tablespoon | Egg; beaten |
| ¼ | cups | Oil + 2 TB Oil |
| 2 | tablespoon | Cornstarch |
| 1½ | lb | Chicken; boneless, skinless |
| ½ | cups | Waterchestnuts; sliced |
| 4 | oz | Mushrooms; sliced |
| 1 | can | Bamboo shoots |
| ¼ | lb | Bean sprouts |
| 4 | oz | Snow peas (optional) |
| 3 | tablespoon | Kahlua MIXED WITH |
| 1 | teaspoon | Cornstarch |
| 1 | cups | Cashews |
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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
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Your Kahlua Stir-Fry Chicken is ready. Good luck!
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