Cashew Chicken #2

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Title: CASHEW CHICKEN #2
Categories: Chinese, Chicken
Yield: 4 servings

2 lb Boneless chicken
1/2 ts Salt
1 1/2 c Flour
1/2 c Milk
2 Eggs, beaten
Peanut Oil
SAUCE:
2 cn Chicken broth
2 To 4 Tb cornstarch
2 To 4 Tb water
3 tb Soy sauce
Green onions, chopped
Cashew nuts

Mix the salt and flour. Cut chicken into small
pieces; dredge in well in flour mixture. Let stand
for 15 minutes in flour mixture. Mix the milk and
eggs. Remove chicken from the flour mixture and place
in the egg mixture; let stand for 10 minutes. Remove
chicken from the egg mixture and roll again in the
flour mixture. Immediately deep fry in the peanut
oil. Keep warm in the oven

To Make The Sauce:

Combine the chicken broth, cornstarch, water, and soy
sauce. Cook over medium heat until thick. Pour over
fried chicken platter and top with chopped green
onions and cashew nuts. Serve over wild rice.

[ The Asbury Park Press; Dec 2, 1987 ]

Posted by Fred Peters.

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