1 1/2 lb chicken, boneless, skinless and cut in 1/2
1/2 c water chestnuts, sliced
4 oz mushrooms, sliced
1 can(s) bamboo shoots, canned
1/4 lb bean sprouts
4 oz snow peas, optional
3 Tbsp kahlua
1 tsp cornstarch
1 c cashews
Steps:
1. Coat chicken in mixture of egg, 2 tablespoons oil and the cornstarch.
2. Heat the remaining oil in a wok; add chicken, stir well and cook until golden brown.
3. Remove chicken to plate or bowl; drain well.
4. Leaving very little oil in the wok, add all the vegetables; stir-fry for 3-5 minutes.
5. Add kahlua (mixed with remaining cornstarch), stir well.
6. Transfer to a heated serving platter.
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RECIPES > CHICKEN > HOW TO MAKE KAHLUA STIR FRY CHICKEN
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