Cashew Chicken

By Beth Anderson on June 3, 2016 at 3:18pm

1 to 1 1/2 lbs chicken breasts
1 large egg
1/4 C milk
lots of flour
salt and pepper to taste
1 bottle peanut oil
1/2 C cashews

Oyster Sauce
2 C water2 chicken bouillon cubes
2 T cornstarch
2 TBSP soy sauce
2 tsp sugar
2 tsp oyster flavor sauce
2 TBSP chopped onion

Cut chicken into small pieces. Place chicken on waxed paper and flour. Let stand 15 minutes. Mix egg, milk, salt, and pepper in mixing bowl. Also have a bowl of flour ready. Put all the chicken in the mixture and let stand ten minutes. Heat oil. Then drop chicken into flour and hot oil. Cook until light brown. After done, place in a covered pan in the oven on low to keep warm.

Sauce: Boil water to dissolve bouillon cubes. Mix cornstarch in 1/4 cup cold water. Pour into broth to thicken. Add rest of ingredients as it thickens. Serve with stir-fry vegetables and rice.