SPRINGFIELD CASHEW CHICKEN
1 lb chicken breast for each person
1 egg per lb of chicken
1/4 cup of milk per egg - Crisco for frying
Lots of flour – Mrs. Dash, salt and pepper to taste
OYSTER SAUCE SWEET & SOUR SAUCE
2 chicken bouillon cubes 1 cup sugar
2 cups water 1/2 cup white vinegar
2 tbl cornstarch 1/2 cup water
2 tsp sugar 1/2 cup pineapple tidbits
1 tsp salt 1/2 cup sliced carrots
1 tsp oyster sauce 1/2 salt
1/2 lbs cashews
chopped green onions
Cup up skinned and boned chicken breasts into 1/2 “ squares. Flour chicken and let it rest for 15 minutes. Mix egg, milk, and spices in large bowl. Have a separate bowl filled with flour. Place the floured chicken squares in egg mixture for 10 minutes. Heat Crisco in electric skillet or large pan. Drop chicken piece by piece into flour then oil. Fry chicken until brown. Place in rectangle pan and put in a warm oven.
Oyster – Boil water and dissolve bouillon cubes. Take 1/4 cup of cold water and mix with cornstarch until smooth. Slowly pour into broth. Add rest of ingredients for the sauce and let thicken. Let stand for 10 minutes. You may add cashews and chopped green onions to mixture or add to top of plate when serving.
Sweet & Sour – Combine first 3 ingredients and bring to boil. Take 2 tsp of cornstarch and 1 tbl of cold water and slowly add to mixture and cook until thickened. Add last 3 ingredients and simmer for 5 minutes. Let stand for 10 minutes then add 1 tsp paprika. This sauce can be used over rice or can be used over chicken (omitting the oyster sauce) for Sweet & Sour Chicken.
Cook your favorite rice ( white, brown, fried) and serve with the chicken and sauce. ~~Dianne Sallee