3-4 boneless chicken breasts
1 1/2 tsp. salt or to taste
1 tbsp. peanut or salad oil
4 green onions, cut in diagonal 1-inch pieces
4 tbsp. Chinese rice wine or dry sherry (optional)
1/2 lb. fresh snow peas
2 egg whites
2 tbsp. cornstarch
1/2 c. unsalted cashews or almonds
2-3 tbsp. soy sauce

Can add sliced carrots, water chestnuts, broccoli or cauliflower, if desired, instead of snow peas; one or all.

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

Heat oil in a medium deep-sided saute pan or wok. Add the chicken and quickly stir fry. Don't let pieces stick together. Cook for 3 minutes. With a slotted spoon, remove chicken to plate. Add cashews or almonds and green onions and stir fry 1 minute.

If adding vegetables other than snow peas, add then and stir to tender crisp. Add wine, if using, and soy sauce and chicken, stir fry 1 minute. Add snow peas, stir fry 1 minute. Transfer to heated platter, serve with rice.