Hells Canyon Chukar Stir-Fry

• 3 each chukar breasts
• 2 each egg whites
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 3/4 cup vegetable oil
• 1/2 cup cashew nuts
• 4 each scallions, spring or green onions cut diagonally
• 4 tablespoons wine
• 2 tablespoons soy sauce, tamari
• 1/2 pound green peas stems removed

1. Wash chukar and pat dry.
2. Cut inot 1/2 inch cubes.
3. Mix egg whites, salt and cornstarch.
4. Add chukar and toss to coat.
5. Refrigerate for 20 to 30 minutes.
6. Heat oil in wak or deep-sided saute pan.
7. Add chukar and quickly stir-fry.
8. Don't let pieces stick together.
9. Cook 3 minutes.
10. Remove chukar to plate with slotted spoon.
11. Reserve 2 tablespoon oil and pour into clean pan or wok on high heat.
12. Add the addtional ingredients.
13. Stir-fry cashews or almonds and green onions for 1 minute.
14. Add rice wine, soy sauce and chukar to pan.
15. Stir 1 minute.
16. Add snow peas and stir 1 minute.
17. Transfer immediately to heated platter.
18. Serve with rice.

chukar breasts, egg whites, salt, cornstarch, vegetable oil, cashew nuts, scallions, wine, soy sauce, green peas

Taken from recipeland.com/recipe/v/hells-canyon-chukar-stir-fry-41684 (may not work)