STIR-FRIED CHICKEN SHREDS

      Title: STIR-FRIED CHICKEN SHREDS
  Categories: Oriental, Poultry
       Yield: 4 Servings
  
     1/2 lb Boneless chicken breasts
            - skinned
       1    Egg white
     1/2 ts Salt
     1/2 ts Cornstarch
       6 oz Fresh bean sprouts
       4 oz Snow peas; trimmed
       6    Fresh water chestnuts; -OR-
       4 oz -Canned water chestnuts
            - (drained)
     2/3 c  Oil, preferably peanut
       1 ts Salt
  
   CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg
   white, salt and cornstarch in a bowl. Mix well and chill in the
   refrigerator for about 20 minutes. Meanwhile, trim the bean sprouts,
   finely shred the snow peas lengthwise, and shred or slice the water
   chestnuts. Heat the oil in a wok or large skillet and when it is
   almost smoking, add the chicken. Stir- fry quickly for 1 minute.
   Drain the chicken in a colander or sieve immediately. Pour off the
   oil, leaving 1 tablespoon in the wok. (The rest of the oil may be
   saved when it is cooled and used for future cooking with chicken.)
   Reheat the wok and stir-fry the vegetables for 2 minutes. Return the
   drained chicken to the pan, stir to mix well, and add the salt. Give
   the mixture a few more stirs and then turn it onto a warm serving
   platter.
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