Oriental Chicken

• 3 chicken breasts, split, boned & skinned
• 2 egg whites
• 3 Tbsp cornstarch, divided
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp Accent
• 1/4 tsp pepper
• 2 Tbsp dry sherry
• 1 cup salad oil
• 1/2 lb fresh mushrooms
• 1 1/4 cup water, divided
• 2 chicken bouillon cubes
• 1 (6 oz) pkg frozen snow peas

1. Partially freeze chicken.
2. Slice lengthwise with the grain, about 1/8-inch thick.
3. In a small bowl, combine until smooth, egg whites, 2 Tbsp of cornstarch, sugar, salt, Accent, pepper & sherry.
4. Dredge chicken in flour; shake off excess.
5. Dip chicken into batter.
6. In a large skillet, heat oil.
7. Place a few strips of chicken in the oil, being careful not to let the pieces touch; saut for 3-4 minutes, stirring constantly.
8. Remove the chicken; drain on paper towels; set aside.
9. Repeat with remaining chicken. Pour off all but 3 Tbsp oil in skillet.
10. Rinse, pat dry & slice fresh mushrooms.
11. Add to oil in skillet; saut for 5 minutes; remove.
12. Add 1/4 cup of water, stir to loosen particles from the bottom of the skillet.
13. Combine remaining 1 cup water with remaining Tbsp cornstarch & chicken bouillon cubes.
14. Add to skillet; bring to the boiling point.
15. Add snow peas, water chestnuts, reserve chicken & mushrooms.
16. Heat.
17. Serve garnished with thinly sliced turnip & radish, if desired.
18. Yield:
19. 8 servings.

chicken breasts, egg whites, cornstarch, sugar, salt, accent, pepper, sherry, salad oil, fresh mushrooms, water, chicken bouillon cubes, snow peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22059 (may not work)