Springfield Style Cashew Chicken II recipe

4 servings

4 cups water

8 cubes chicken bouillon

3 tablespoons cornstarch

4 teaspoons white sugar

1 1/3 tablespoons oyster sauce

4 teaspoons soy sauce

1/2 pound skinless, boneless chicken breast meat - cubed

1 cup all-purpose flour

1 egg

1/4 cup milk

1 teaspoon salt

1 teaspoon ground black pepper

1/2 cup cashew halves

1/4 cup chopped green onion

To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water.

Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken.

Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.

To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes.

In a small bowl, beat egg, milk, salt and pepper together.

Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown.

Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken.

Sprinkle cashew halves and green onion on top and serve.