---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Chinese
       Yield: 4 servings
     1/2 lb Boneless chicken breasts
            - skinned
       1    Egg white
       1 ts Salt
       2 ts Cornstarch
     1/2 lb Water chestnuts, fresh
            - or canned (drained weight)
     1/2 c  Peanut oil
       1 tb Finely chopped garlic
       2 ts Finely chopped ginger
       1 tb Chili bean sauce
       2 tb Dark soy sauce
       2 ts Rice wine or dry sherry
       2 ts Sugar
     1/2 ts Salt
       2 ts Sesame oil
   CUT THE CHICKEN into 1/2-inch cubes. Combine it with
   the egg white, salt and cornstarch in a small bowl and
   put the mixture into the refrigerator for about 20
   minutes. If you are using fresh water chestnuts, peel
   them. If you are using canned water chestnuts, drain
   them well and rinse in cold water. Coarsely chop the
   water chestnuts. Heat a wok or large saute pan until
   it is hot and add the oil. When it is moderately hot,
   add the chicken cubes and stir to keep them from
   sticking. When the chicken pieces turn white, about 2
   minutes, quickly drain the chicken and all the oil
   into a stainless steel colander set in a bowl. Clean
   the wok and reheat. Return 2 tablespoons of oil to the
   wok, add the garlic and ginger, and stir-fry for 30
   seconds. Then add the water chestnuts, chili bean
   sauce, soy sauce, rice wine, sugar and salt and
   continue to stir-fry for 1 minute. Return the chicken
   to the wok and continue to cook for another 2 minutes.
   Add the sesame oil, give the mixture a final stir, and
   serve at once.