3 chicken breasts, boned & skinned
2 egg whites
3 tbsp. cornstarch
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground white pepper
2 tbsp. dry sherry
Flour
1/2 c. oil
1/2 lb. fresh mushrooms
1 1/4 c. water
2 packets chicken flavored broth mix
1/2 lb. fresh snow peas
1/2 c. sliced water chestnuts

In a small bowl, combine egg whites, 2 tablespoons cornstarch, sugar, salt, pepper and sherry and mix until smooth. Dredge chicken in flour; shake off excess and dip chicken into batter.

Saute chicken in hot oil (do not let pieces touch), for 3 to 4 minutes. Pour off all but 3 tablespoons of oil and saute mushrooms for approximately 5 minutes. Remove mushrooms. Add 1/4 cup of water to oil drippings and stir to loosen particles from the bottom of skillet. Combine remaining cup of water with one tablespoon cornstarch and broth. Add to skillet and bring to boil. Add snow peas, water chestnuts, chicken, and mushrooms. Heat and serve over rice or chow mein noodles. Serves 8.