Kahlua Stir-Fry Chicken
- 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 ---
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 ---
