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Cashew Chicken

Cashew Chicken

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb chicken breasts (about 4), cut into bite-sized strips
1 cup flour
1 egg
1/4 cup milk
Salt & pepper to taste
Vegetable Oil
Oyster Sauce
2 Tbsp chicken bouillon, 2 cups water (or 2 cups chicken stock)
2 Tbsp cornstarch
2 tsp sugar
1 tsp salt
2 Tbsp oyster sauce
1 cup cashews
1/2 cup chopped green onions
2 cups Minute Rice
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Let's Make It
Cut chicken into strips, flour well and let stand for 15 minutes.
Mix egg, milk, salt & pepper. Dip chicken strips in the egg mixture, roll in the flour and deep fry in hot oil, turning once. Keep warm in a covered pan while you make oyster sauce and Minute Rice.
Boil the water and add the bouillon to dissolve. Add some in a cup with the cornstarch and mix into the broth, stirring until smooth and thickened. Drizzle over the chicken strips. Top with cashews and onions. Serve over Minute Rice, either plain or as fried rice with soy sauce.
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