Cashew Chicken with Rice

6 Chicken breast 



1. Put rice on to boil.

2. Cut up chicken, dip in egg, then flour and fry.


4 chicken bullion cubes  

2 C water  

2 TBSP oyster sauce (Asian aisle)  

2TBSP sugar  

 1/2C water  

3 TBSP cornstarch

1.Mix first 4 ingredients, bring to a boil.

2. Mix cold water and cornstarch, then slowy add to saucepan, continually mixing.

 * Serve chicken over rice, then pour sauce over. Spinkle with fresh chopped chives and cashew halves