Springfield Style Cashew Chicken II

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Ingredients


  • Water, 4, Cups
  • Chicken Bouillon, 8, Cubes
  • Cornstarch, 3, Tbsp
  • White Sugar, 4, Tsp
  • Oyster Sauce, 1 1/3, Tbsp
  • Soy Sauce, 4, Tsp
  • Chicken Breast, 1/2, Lb Skinless Boneless Meat Cubed
  • All-Purpose Flour, 1, Cup
  • Egg, 1, Whole
  • Milk, 1/4, Cup
  • Salt, 1, Tsp
  • Ground Black Pepper, 1, Tsp
  • Cashew, 1/2, Cup Halves
  • Green Onion, 1/4, Cup Chopped

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Non Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 30 Min

Preparation Time

  • 10 Min

(4.5/5)

Properties


High carb No pork No oil No fruits High sugar High fat Whole grains Complex carbs High sodium High protein

Methods


  1. 1.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. 2.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. 3.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.

Ingredients


  • Water, 4, Cups
  • Chicken Bouillon, 8, Cubes
  • Cornstarch, 3, Tbsp
  • White Sugar, 4, Tsp
  • Oyster Sauce, 1 1/3, Tbsp
  • Soy Sauce, 4, Tsp
  • Chicken Breast, 1/2, Lb Skinless Boneless Meat Cubed
  • All-Purpose Flour, 1, Cup
  • Egg, 1, Whole
  • Milk, 1/4, Cup
  • Salt, 1, Tsp
  • Ground Black Pepper, 1, Tsp
  • Cashew, 1/2, Cup Halves
  • Green Onion, 1/4, Cup Chopped

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