Kahlua stir-fry chicken

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Egg; beaten
¼ cup Oil + 2 TB Oil
2 tablespoons Cornstarch
1½ pounds Chicken; boneless, skinless cut into 1/2-inch cubes
½ cup Waterchestnuts; sliced
4 ounces Mushrooms; sliced
1 can Bamboo shoots
¼ pounds Bean sprouts
4 ounces Snow peas (optional)
3 tablespoons Kahlua MIXED WITH
1 teaspoon Cornstarch
1 cup Cashews

Directions

Coat chicken in mixture of egg, 2 tsbp oil and the cornstarch. Heat the remaining oil in a wok. Add chicken, stir well. Cook until golden brown. Remove chicken to plate or bowl. Drain well. Leaving very little oil in the wok, add all the vegetables. Stir-fry for 3-5 minutes. Add kahlua-cornstarch mixture, stir well. Simmer and add the chicken back in. Add the cashews. Stir well. Transfer to a heated serving platter.

Makes 4-6 servings

Source: Kahlua ad circa 1985.

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