1 lb. boneless chicken breasts (about 3), skin removed
2 egg whites
2 tsp. cornstarch
1 1/2 tsp. salt, or to taste
2 tsp. cornstarch
1/2 c. unsalted cashews, or almonds
4 green onions, cut diagonally, 1"
4 tsp. Chinese rice wine or dry sherry
2 tbsp. soy sauce
1/2 lb. fresh snow peas, stems removed, or 1 (8 oz.) frozen snow peas, thawed

Wash chicken under hot water. Pat dry. Cut into 1/2 inch cubes. Mix egg whites, salt and cornstarch. Add chicken and toss to coat. Refrigerate, covered, for at least 20-30 minutes. Dish can be done in advance to this point.

Heat oil in medium deep sided saute pan or wok. Add chicken and quickly stir fry. Don't let pieces stick together. Cook for 3 minutes. With slotted spoon, remove chicken to plate. Reserve 2 tablespoons of oil.

Pour this oil into clean pan or wok set over high heat. Add cashew or almonds and green onions and stir fry for 1 minute. Add snow peas, stir for 1 minute. Transfer immediately.

Serves 4-6.