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. SUSAN OWENS (MRS. ROBERT W.) From
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 93 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 51.3mg||16 %|
|Sodium 257.5mg||9 %|
|Potassium 356.5mg||9 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 13.8g|
|Protein 26.3g||38 %|
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Calories per serving: 261
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