3 whole chicken breasts, boned and skinned
2 egg whites
3 tbsp. cornstarch
1 tsp. sugar
1/2 tsp. salt
2 tbsp. lemon juice
Flour
1/2 c. oil
1 can mushrooms
1 1/4 c. water
2 chicken bouillon cubes
1 pkg. snow peas
1/2 c. sliced water chestnuts

Combine until smooth egg whites, 2 tablespoons cornstarch, sugar, salt, and lemon juice. Cut chicken into bite size pieces. Dip chicken in batter. Dredge in flour; brown in oil. Drain on paper towel. Remove all but 3 tablespoons oil. Saute mushrooms in this. Add 1/4 cup water; stir to loosen particles. Combine remaining water with 1 tablespoon cornstarch and bouillon cubes. Add to skillet. Boil. Add snow peas, water chestnuts, and chicken. Heat through and serve.

Note: The chicken can be browned earlier in the day as it is rather time consuming.