2 whole chicken breasts

MARINADE:

2 tsp. cornstarch
1 egg white
1 tbsp. cooking wine (Holland House)
1 tsp. salt

1 can whole water chestnuts 1/2 c. or more whole cashews or cashew pieces Cooking oil

Skin, debone and cut chicken into 1/2 inch cubes. Marinate for 1/2 to 24 hours.

Drain water chestnuts and dice into 4 pieces. If using pea pods, clean and pat dry.

Heat wok or fry pan to 400 degrees. Stir fry chicken and marinade in 3 to 4 tbsp. oil. Remove from pan and wipe out pan with paper towel. Stir fry peas or pea pods and water chestnuts until still crispy. Add meat to vegetable in wok. Add glaze of 1 tsp. cornstarch in 1 tbsp. water and quickly stir over food. Add cashews. Serve with rice.