Cashew Chicken

Ellen Honeycutt
This is Springfield Cashew Chicken! Delicious.
Print Recipe
Course Main Course
Servings 8 Servings
Calories 821 kcal

Ingredients
  

  • 2 lbs chicken breasts deboned and cut in strips
  • 2 eggs slightly beaten
  • ½ cup milk
  • salt and pepper
  • flour

Oyster Sauce

  • 2 cubes chicken bouillon
  • 2 cups water
  • 2 Tbs cornstarch
  • 2 Tbs oyster sauce
  • 2 green onions chopped

Fried Rice

  • 5 cups cooked white rice
  • 6 Tbs butter
  • 2 eggs
  • 6 Tbs soy sauce
  • 1 green onion chopped
  • ¼ cup bacon bits
  • salted cashews

Instructions
 

  • Combine 2 eggs and milk.
  • Salt and pepper chicken to taste.
  • Roll in flour, dip in egg batter, then roll in flour again.
  • Fry in peanut oil.
  • For the oyster sauce, combine chicken boullion cubes, water, cornstarch, oyster sauce, and green onions.
  • Cook until thickened.
  • For the fried rice, melt butter in large skillet over low heat.
  • Scramble 2 eggs in butter.
  • Add rice, onion, soy sauce and bacon bits, stirring constantly.

Notes

I usually don't mess with cooking raw chicken.  Instead, I find bagged, already breaded chicken nuggets.  That makes this recipe fast and WAY less mess.

Nutrition

Calories: 821kcalCarbohydrates: 64gProtein: 65gFat: 31gSaturated Fat: 15gCholesterol: 364mgSodium: 2378mgPotassium: 1118mgFiber: 1gSugar: 2gVitamin A: 975IUVitamin C: 4.4mgCalcium: 112mgIron: 2.8mg
Categories: Meat, Fish & Pasta, Recipes
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Author: Robert Loethen