| CASHEW CHICKEN WITH FRIED RICE |
| INGREDIENTS/DIRECTIONS |
| One chicken breast per person, cut into bite sized pieces. One bowl with flour, one with a milk/egg mixture, seasoned to taste with salt and pepper. Place chicken in flour and let stand for 15 mins. Then transfer to egg and milk mixture and let stand for an additional 15 mins., then return to flour bowl. This is what will give you the very chrispy coating on your chicken. Pan or deep fry till golden brown. Oyster sauce and fried rice can be fixed while chicken is frying. |
| OYSTER SAUCE 1 cup water 1 chicken bouillion cube 1 pkt. of sweetner or 1 teas. of sugar, 1/2 teas. salt, 1 tab. oyster sauce(this can be found in the Chinese section of your grocer), corn starch for thickening. (NOTE: This is one serving only and will need to be multiplied depending on how many you are serving) Bring water to a boil, add bouillion cube, sweetner/sugar, and salt. Remove approx. 1/2 cup of broth and add cornstarch and then add to both to thicken, stirring occasionally. Add oyster sauce and keep on low heat until ready to serve. |
| FRIED RICE: Cook minute rice according to directions on box for the desired amount of servings needed. In a large skillet, brown approx. 4/5 strips of bacon that have been cut into small pieces. Do not drain. Add one medium onion chopped, and stir in 2 well beaten eggs. Cook over medium heat until eggs are done. Add rice to bacon and onion mixture and stir in soy sauce to taste. |
| TO SERVE; Arrange desired amount of chicken pieces on top of a bed of rice. Spoon oyster sauce over the top, sprinkle with chopped green onions, and cashews. Serve. |
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