Recipe - Cashew Chicken 2

2 pound Boneless chicken breasts
Flour
4 Eggs; beaten
1 cup Milk
Salt to taste
Pepper to taste
Peanut oil

SAUCE
4 cup Water
8 Chicken bouillon cubes
2 tablespoon Cornstarch
1 teaspoon Sugar
2 teaspoon Oyster flavor sauce; or to
taste
1 cn (6oz) cashew nuts
1 cup Chopped green onions

Cut chicken in bitesized pieces. Flour well. Let stand in flour for 15
minutes. Mix eggs, milk, salt and pepper. Remove chicken from flour and
place in egg mixture for 10 minutes. Roll in flour and deep fry in oil
(350ø to 400ø). Chicken will cook in about 15 minutes. Chicken may be kept
warm in a covered pan in a warm oven. For sauce, boil water and add
bouillon cubes. When bouillon cubes are dissolved, remove One half cup bouillon
broth and mix with cornstarch until smooth. Pour back into broth and add
remaining ingredients. Let thicken over low heat. Pour sauce over chicken
and top with cashews and onions. Serve with rice and soy sauce. Yield: 4 to
6 servings.

MARY POWELL

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.