Cashew Chicken
published by Christina88 on Nov 7, 2009
Cashew Chicken.
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2 Chicken bouillon cubes per 1 cup water
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Large Recipe:
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10 cups of water
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20 bouillon cubes
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5 Tbsp. corn starch
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season with salt
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2 tsp. sugar
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1 tsp.soy sauce
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Sauce:
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Boil water. Dissolve cubes. Remove 1/4 cup of broth and add cornstarch until smooth. Pour back into broth. Stir quickly.
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Chicken:
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Cut into small pieces abou 1″ square. Soak in milk and salt for 20 minutes.
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Mix: 2 Tbsp. Water, 2 eggs, 1 tsp. salt and 1/2 cup milk. Dip Chicken pieces into mixture and then in flour that has been seasoned with salt,pepper, and garlic salt.
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Then place in hot oil and fry. Remove from oil and place on platter of rice. Sprinkle with cashews and chopped green onions.
