2 tbsp. beaten egg
1/4 c. plus 2 tbsp. oil
2 tbsp. corn starch
1 1/2 lb. chicken, boned, skinned and cut into 1/2 inch pieces
1/2 c. water chestnuts
1 green or red pepper, cut in 1/2 inch strips
4 oz. sliced mushrooms
4 oz. snow peas
1 c. cashews
3 tbsp. Kahlua, mixed with 1 tbsp. corn starch
3 green onions, chopped fine (optional)

Coat chicken in a mixture of egg, 2 tablespoons oil and 2 tablespoons corn starch. Heat remaining oil in wok. Add chicken and stir well. Cook until golden. Drain well; leaving very little oil in wok, add all vegetables except green onions and stir fry for 3 to 5 minutes. Add Kahlua-corn starch mixture. Stir well. Transfer to platter and garnish with green onions. Serves 4-6.