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)
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