Hells Canyon Chukar Stir-Fry

3 Chukar breasts

2 Egg whites

1/2 ts Salt

2 ts Cornstarch

3/4 c Oil, peanut

-----ADD----- 1/2 c Cashews or almonds, unsalted

4 Green onions, cut diagonally

4 tb Wine, Chinese rice

2 tb Soy Sauce

1/2 lb Peas, stems removed

-OR- 8 oz Peas, frozen, thawed

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.