Cashew Chicken #2



  • Prep Time: N/A
  • Cooking Time: N/A

Cashew Chicken #2

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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

Cut chicken in bite-sized 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
(350ΓΈ to 400ΓΈ). 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 1/2 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

Ingredients:

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

Serves:

4 Servings 		 
Flag as inappropriate