Oriental Chicken

Directions

1. 1
   Partially freeze chicken.
2. 2
   Slice lengthwise with the grain, about 1/8-inch thick.
3. 3
   In a small bowl, combine until smooth, egg whites, 2 Tbsp of cornstarch, sugar, salt, Accent, pepper & sherry.
4. 4
   Dredge chicken in flour; shake off excess.
5. 5
   Dip chicken into batter.
6. 6
   In a large skillet, heat oil.
7. 7
   Place a few strips of chicken in the oil, being careful not to let the pieces touch; saut for 3-4 minutes, stirring constantly.
8. 8
   Remove the chicken; drain on paper towels; set aside.
9. 9
   Repeat with remaining chicken. Pour off all but 3 Tbsp oil in skillet.
10. 10
    Rinse, pat dry & slice fresh mushrooms.
11. 11
    Add to oil in skillet; saut for 5 minutes; remove.
12. 12
    Add 1/4 cup of water, stir to loosen particles from the bottom of the skillet.
13. 13
    Combine remaining 1 cup water with remaining Tbsp cornstarch & chicken bouillon cubes.
14. 14
    Add to skillet; bring to the boiling point.
15. 15
    Add snow peas, water chestnuts, reserve chicken & mushrooms.
16. 16
    Heat.
17. 17
    Serve garnished with thinly sliced turnip & radish, if desired.
18. 18
    Yield:
19. 19
    8 servings.