1 1/2 lbs. chicken, boned, skinned, cut into 1/2 inch pieces
2 tbsp. beaten eggs
1/4 c. plus 2 tbsp. vegetable oil
2 tbsp. cornstarch
1/2 c. water chestnuts, sliced
6 asparagus tips, fresh or frozen
1 green pepper, in 1/2 inch strips
4 oz. mushrooms, sliced
4 oz. snow pea pods
3 tbsp. Kahlua mixed with 1 tsp. cornstarch
1 c. cashews
3 green onions, chopped

Coat chicken in mixture of egg, 2 tablespoons oil and cornstarch. Heat remaining oil in wok or skillet. Add chicken. Cook until golden brown. Drain well. Remove all but 2 tablespoons oil from wok; heat. Add all vegetables except green onions. Stir-fry 3 to 5 minutes. Add Kahlua, cornstarch mixture, bring to boil, then simmer to slightly thicken. Add chicken and cashews. Heat. Remove to serving platter. Garnish with green onions. Serves 4-6.