The Very Best Cashew Chicken

shared by Donna C.
Sauce:
4 chicken bouillon cubes
4 cups water
4 T. oyster sauce
chopped green onions
8 T. cornstarch
1/2 cup cashews
1/4 tsp. salt

1.Bring bouillon cubes and water to a boil (or use 4 cups prepared chicken broth)
2.Add cornstarch, salt and oyster sauce to 1/2 of the liquid solution.
3.Mix until smooth. Add to remaining mixture and cook.
4.Add chopped green onions and cashews (or serve separately)

Rice:
1 egg
1 tsp. salt
2 1/2 cups hot water
1 T. butter
1 cup long grain rice

1.Combine hot water, rice, salt and butter in microwave bowl with lid.
2.Microwave on high 5 minutes, then 50% power for 20 minutes.
3.Scramble 1 egg and cook, then mash. Add to cooked rice.

Chicken:
4 lbs. chicken breast
flour
4 eggs
1 cup milk

1.Wash chicken and cut up in small pieces.
2.Flour chicken and set aside for 15 minutes.
3.Dip chicken pieces in mixture of eggs and milk.
4.Let set 10 minutes; then dip chicken again in flour.
5.Cook in hot oil.
6.Serve over rice with the sauce.