kahlua stir-fry chicken

Name: Kahlua Stir-Fry Chicken
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoon(s) egg, beaten; 1/4 cup(s) oil; 2 tablespoon(s) oil; 2 tablespoon(s) cornstarch; 1 1/2 pound(s) chicken, boneless, skinless and cut in 1/2; 1/2 cup(s) water chestnuts, sliced; 4 ounce(s) mushrooms, sliced; 1 can(s) bamboo shoots, canned; 1/4 pound(s) bean sprouts; 4 ounce(s) snow peas, optional; 3 tablespoon(s) kahlua; 1 teaspoon(s) cornstarch; 1 cup(s) cashews

26 Pinches

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yield 4 serving(s)

Ingredients

2 tablespoons egg, beaten
1/4 cup oil
2 tablespoons oil
2 tablespoons cornstarch
1 1/2 pounds chicken, boneless, skinless and cut in 1/2
1/2 cup water chestnuts, sliced
4 ounces mushrooms, sliced
1 can bamboo shoots, canned
1/4 pound bean sprouts
4 ounces snow peas, optional
3 tablespoons kahlua
1 teaspoon cornstarch
1 cup cashews

How To Make kahlua stir-fry chicken

Step 1

Coat chicken in mixture of egg, 2 tablespoons oil and the cornstarch.

Step 2

Heat the remaining oil in a wok; add chicken, stir well and cook until golden brown.
Step 3

Remove chicken to plate or bowl; drain well.
Step 4

Leaving very little oil in the wok, add all the vegetables; stir-fry for 3-5 minutes.
Step 5

Add kahlua (mixed with remaining cornstarch), stir well.
Step 6

Transfer to a heated serving platter.
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