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Yield: 4 to 6.
| 1½ | lb | Chicken, boned, skinned, |
| | | Cut into ½ inch pieces |
| 2 | teaspoon | Beaten egg |
| ¼ | cups | Plus 2 Tbs. vegetable oil |
| 2 | tablespoon | Cornstarch |
| ½ | cups | Water chestnuts, sliced |
| 6 | | Asparagus tips, |
| | | Fresh or frozen |
| 1 | | Green pepper, in ½" strips |
| 4 | oz | Mushrooms, sliced |
| 4 | oz | Snow pea pods |
| 3 | tablespoon | Kahlua mixed with 1 teaspoon |
| | | Cornstarch |
| 1 | cups | Cashews |
| 3 | | Green onions, chopped |
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Coat chicken in mixture of egg, 2 tablespoons oil and cornstarch. Heat remaining oil in wok or skillet. Add chicken. Cook until golden brown. Drain well. Remove all but 2 tablespoons oil from wok; heat. Add all vegetables except green onions. Stir-fry 3-5 minutes. Add Kahlua- cornstarch mixture. Bring to boil, then simmer to slightly thicken. Add chicken and cashews. Heat. Remove to serving platter. Garnish with green onions.
Wine & Spirits Inc. Los Angeles, CA.
Posted by: Joan Johnson 11/92
Your Kahula Stir-Fry Chicken is ready. Bon appetit!
Related recipes: Chicken, Stir-fry, Wok, Kahula
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