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Hells Canyon Chukar Stir-fry

Ingredients: 3 Chukar breasts 2 Egg whites 1/2 Teaspoon(s) Salt 2 Teaspoon(s) Cornstarch 3/4 Cup(s) Oil, peanut 1/2 Cup(s) Cashews or almonds, unsalted 4 Green onions, cut diagonally 4 Tablespoon(s) Wine, Chinese rice 2 Tablespoon(s) Soy Sauce 1/2 Pound(s) Peas, stems removed Directions: Wash chukar and pat dry. Cut inot 1/2" cubes. Mix egg whites, salt and cornstarch. Add chukar and toss to coat. Refrigerate for 20-30 minutes. Heat oil in wak or deep-sided saute pan. Add chukar and quickly stir-fry. Don't let pieces stick together. Cook 3 minutes. Remove chukar to plate with slotted spoon. Reserve 2 T oil and pour into clean pan or wok on high heat. Add the addtional ingredients. Stir-fry cashews or almonds and green onions for 1 minute. Add rice wine, soy sauce and chukar to pan. Stir 1 minute. Add snow peas and stir 1 minute. Transfer immediately to heated platter. Serve with rice.
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