1/2 lb Boneless chicken breasts

           - skinned
      1    Egg white

    1/2 ts Salt

    1/2 ts Cornstarch

      6 oz Fresh bean sprouts

      4 oz Snow peas; trimmed

      6    Fresh water chestnuts; -OR-

      4 oz -Canned water chestnuts

           - (drained)
    2/3 c  Oil, preferably peanut

      1 ts Salt

  CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg white,
  salt and cornstarch in a bowl. Mix well and chill in the refrigerator for
  about 20 minutes. Meanwhile, trim the bean sprouts, finely shred the snow
  peas lengthwise, and shred or slice the water chestnuts. Heat the oil in a
  wok or large skillet and when it is almost smoking, add the chicken. Stir-
  fry quickly for 1 minute. Drain the chicken in a colander or sieve
  immediately. Pour off the oil, leaving 1 tablespoon in the wok. (The rest
  of the oil may be saved when it is cooled and used for future cooking with
  chicken.) Reheat the wok and stir-fry the vegetables for 2 minutes. Return
  the drained chicken to the pan, stir to mix well, and add the salt. Give
  the mixture a few more stirs and then turn it onto a warm serving platter.