Cashew Chicken With Oyster Sauce Recipe
Servings: 1
Ingredients
- 1 lb chicken breast per person
- 1 x egg per lb. of chicken
- 1/4 c. lowfat milk per egg lots of flour salt & pepper, to taste
- 1 bot peanut oil
- 8 x chicken bouillon cubes, to
- 4 c. water
- 4 Tbsp. cornstarch
- 4 tsp sugar
- 2 tsp oyster sauce
Directions
- Remove all meat from bone and cut in small bite-size pcs. Place cut chicken on waxed paper in flour and let set for 15 min. Mix egg, lowfat milk, salt and pepper in a bowl. Put all chicken in egg mix, let stand 10 min. Start letting the oil get warm. Dip in flour and fry. Boil 3 c. water and bouillon cubes. Mix cornstarch in c. cool water, pour into pan with rest of ingredients and let thicken. Remove 1/2 of sauce and put in another pan, add in 1-c. cashews and 4 Tbsp. of minced onion. Let stand for 10 min. Then pour over cooked chicken. The rest of sauce is to be poured over rice at table.
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