Springfield Style Cashew Chicken Ii

Ingredients

• Servings: 4
• 4 cups water
• 8 cubes chicken bouillon
• 3 tablespoons cornstarch
• 4 teaspoons white sugar
• 1 1/3 tablespoons oyster sauce
• 4 teaspoons soy sauce
• 1/2 pound skinless, boneless chicken breast meat - cubed
• 1 cup all-purpose flour
• 1 egg
• 1/4 cup milk
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup cashew halves
• 1/4 cup chopped green onion

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• to make sauce: bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
• to make chicken nuggets: in a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. in a small bowl, beat egg, milk, salt and pepper together. remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown.
• place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. sprinkle cashew halves and green onion on top and serve.