Cashew chicken with oyster sauce

1 Servings

Ingredients

Quantity Ingredient
1 pounds Chicken breast per person
1 Egg per pound of chicken
¼ cup Milk per egg
Lots of flour
Salt & pepper; to taste
1 Bottle peanut oil
8 Chicken bouillon cubes; to
4 cups Water
4 tablespoons Cornstarch
4 teaspoons Sugar
2 teaspoons Oyster sauce

Directions

OYSTER SAUCE

Remove all meat from bone and cut in small bite-size pieces. Place cut chicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk, salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10 minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cups water and bouillon cubes. Mix cornstarch in cup cold water, pour into pan with rest of ingredients and let thicken. Remove ½ of sauce and put in another pan, add 1-cup cashews and 4 tablespoons of chopped onion. Let stand for 10 minutes. Then pour over cooked chicken. The rest of sauce is to be poured over rice at table.

Busted by Barb at <abprice@...> Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998

Related recipes