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Add a photoServings: 4
Ingredients
- 2 lb Boneless chicken breasts Flour
- 4 x Large eggs, beaten
- 1 c. Lowfat milk Salt to taste Pepper to taste Peanut oil
- 4 c. Water
- 8 x Chicken bouillon cubes
- 2 Tbsp. Cornstarch
- 1 tsp Sugar
- 2 tsp Oyster flavor sauce, or possibly to taste
- 1 can (6-ounce) cashew nuts
- 1 c. Minced green onions
Directions
- Cut chicken in bite-sized pcs. Flour well. Let stand in flour for 15 min. Mix Large eggs, lowfat milk, salt and pepper. Remove chicken from flour and place in egg mix for 10 min. Roll in flour and deep fry in oil
- (350 to 400 ). Chicken will cook in about 15 min. Chicken may be kept hot in a covered pan in a hot oven. For sauce, boil water and add in bouillon cubes. When bouillon cubes are dissolved, remove 1/2 c. bouillon broth and mix with cornstarch till smooth. Pour back into broth and add in remaining ingredients. Let thicken over low heat. Pour sauce over chicken and top with cashews and onions. Serve with rice and soy sauce.
- Yield: 4 to6 servings.
- MARY POWELL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 797g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 69 | 39% |
| Total Fat 7.72g | 10% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 209mg | 70% |
| Sodium 1613mg | 67% |
| Potassium 548mg | 16% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.38g | 2% |
| Protein 16.47g | 26% |
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