Oriental Chicken - cooking recipe

Ingredients

3 chicken breasts, split, boned & skinned
2 egg whites
3 Tbsp cornstarch, divided
1 tsp sugar
1/2 tsp salt
1/2 tsp Accent
1/4 tsp pepper
2 Tbsp dry sherry
1 cup salad oil
1/2 lb fresh mushrooms
1 1/4 cup water, divided
2 chicken bouillon cubes
1 (6 oz) pkg frozen snow peas

Preparation

Partially freeze chicken.
Slice lengthwise with the grain, about 1/8-inch thick.
In a small bowl, combine until smooth, egg whites, 2 Tbsp of cornstarch, sugar, salt, Accent, pepper & sherry.
Dredge chicken in flour; shake off excess.
Dip chicken into batter.
In a large skillet, heat oil.
Place a few strips of chicken in the oil, being careful not to let the pieces touch; saut for 3-4 minutes, stirring constantly.
Remove the chicken; drain on paper towels; set aside.
Repeat with remaining chicken. Pour off all but 3 Tbsp oil in skillet.
Rinse, pat dry & slice fresh mushrooms.
Add to oil in skillet; saut for 5 minutes; remove.
Add 1/4 cup of water, stir to loosen particles from the bottom of the skillet.
Combine remaining 1 cup water with remaining Tbsp cornstarch & chicken bouillon cubes.
Add to skillet; bring to the boiling point.
Add snow peas, water chestnuts, reserve chicken & mushrooms.
Heat.
Serve garnished with thinly sliced turnip & radish, if desired.
Yield:
8 servings.