Cashew Chicken

by

Dona Foltz

Cut chicken in bite size pieces.

Let set in flour, then in egg and milk mixture (1 egg and 1/4 cup milk) then dip back into flour and deep fry.

Sauce (makes 1 cup)

  • 1 cup water
  • 1 chicken bouillon cube
  • 1 teaspoon sugar
  • dash of salt
  • 1 teaspoon oyster flavoring

Let this all get hot and take out 1/2 cup and mix with 1 tablespoon cornstarch. Put back into mixture to thicken.

Add cashew nuts and green onions just before serving.

Print 🖨 PDF 📄