Remove tenders from chicken breasts and mince, set aside with the pork.
Stir together all the sauce ingredients and set aside.
Place the peanut oil in wok over high heat.
Add the ginger and garlic.
Add the pork, chicken meat, shrimp and mushrooms, cooking until shrimp are pink.
Add sauce and cook until thick and bubbly.
Spill into a large bowl, stir in 2 cups of rice, chestnuts and scallions.
If you need to stretch the stuffing mix add more rice.
Bone breasts, leaving them whole.
Stuff center with filling and sew or skewer shut the breasts, folding them over like a book.
Place on a rack in a 325degree oven and cook for 60-70 minutes, turning once or twice.
Do not over cook. The chicken should just barely be done.
Cool for 5 hours, deep fry in 375 degree peanut oil for 3-4 minutes to brown skin and serve, sliced.