Categories: Poultry 
      Yield: 4 servings 
  
      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 ---