Cashew Chicken
½ cup milk
1 tsp sugar
2 TBS water
Pepper to taste
2 eggs, well beaten
1-cup flour
Salt
Vegetable oil for frying |
4 large chicken breast halves,
cut into bite size pieces
1-cup cashew nuts
½ cup chopped green onions
2 TBS cornstarch
Soy sauce
1 ½ cups chicken broth
Hot fried rice
2 TBS oyster sauce |
Marinate chicken in milk, water eggs and salt for 20 minutes.
In a saucepan, dissolve cornstarch in a small amount of broth; add remaining
broth gradually to make a paste. Blend in oyster sauce, sugar and pepper.
Stir over medium-high heat until sauce boils and begins to thicken. Set
aside.
Dredge chicken in flour. Fry in oil in a heavy skillet until crisp and
golden. To prevent chicken pieces form ticking together, drop into hot oil
one piece at a time. Drain on paper towels. Arrange chicken on serving
platter; sprinkle with cashews and green onions.
Reheat sauce and pour over chicken. Serve immediately with soy sauce and
rice.
Serves 4.
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