Preheat oven to 350 °F

Cut chicken into 1/4-inch pieces.

Heat oil over high heat in a large, nonstick skillet. Stir-fry chicken for 1 minute.

Add onions, and water chestnuts and stir-fry 1 minute longer.

Add sauce and stir-fry until liquid has evaporated to a glaze. Set aside.

Peel 2 sheets of phyllo dough from stack, keeping remaining sheets covered with wax paper and a damp towel.

Place the two sheets, one on top of the other, on a work surface. Spray the top sheet with butter-flavored oil spray. Cut the two sheets in half horizontally, then in half vertically. Cut each oblong in half vertically to produce 8 oblongs.

Place a teaspoon of the stir-fry in the center of each oblong of dough. Gather the dough around the filling like a drawstring purse, working gently to prevent tearing the dough. Twist top slightly.

Place on a baking sheet and spray the outsides of the kisses with butter-flavored spray. Repeat with remaining dough and filling until filling is used up.

Bake for 12 to 15 minutes, until golden brown.