1. Cut chicken into ½-inch pieces. Place chicken in a plastic bag set in a shallow bowl.

2. For marinade, combine water, soy sauce, and white wine; pour marinade over chicken in bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into the reserved marinade; set aside.

3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onions, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from the center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly.

4. Return cooked vegetables to wok; add water chestnuts. Cook and stir about 1 minute more or until heated through. If desired, serve with hot cooked rice.