Steps:
- 1. Coat chicken in mixture of egg, 2 tablespoons oil and the cornstarch.
- 2. Heat the remaining oil in a wok; add chicken, stir well and cook until golden brown.
- 3. Remove chicken to plate or bowl; drain well.
- 4. Leaving very little oil in the wok, add all the vegetables; stir-fry for 3-5 minutes.
- 5. Add kahlua (mixed with remaining cornstarch), stir well.
- 6. Transfer to a heated serving platter.
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