Instructions: Partially freeze chicken. Slice lengthwise (1/8 inch). Make batter by mixing egg whites, cornstarch, sugar, salt, Accent, pepper and sherry.

Dredge chicken in flour. Shake off excess. Dip in batter. Heat oil. Place chicken in oil but do not let pieces touch. Saute for 3 to 4 minutes, stirring constantly. Drain on paper towels. Pour off all but 3 Tablespoons oil. Add mushrooms. Saute for 5 minutes. Remove and add 1/4 cup water. Stir to loosen particles on bottom of skillet. Combine 1 Tablespoon cornstarch and chicken broth. Add to skillet and boil. Add snow peas, water chestnuts, chicken and mushrooms. Heat. Serve immediately.

Yield: 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.