Wooo

I'm rested today! I slept very nice last night. And, and today, Melissa sent me a recipe for Cashew Chicken. Wooo. I haven't had good cashew chicken since I lived in Springfield. I will have to make it this week. Woo again. If anybody is interested, here it is.

Springfield Mo's Authentic Cashew Chicken

4 skinless, boneless chicken breasts

2 cups all-purpose flour

2 teaspoons baking soda

5 tablespoons cornstarch

3 eggs, beaten

1 tablespoon peanut oil

2 cups chicken broth

2 tablespoons oyster sauce

1 tablespoon white sugar

2 tablespoons soy sauce

1 teaspoon ground white pepper

1/8 cup chopped green onion for topping

2 cups cashew halves

Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium low heat. Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour broth sauce/gravy over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice or steamed rice, if desired.

There you have it. Now, back to work for me!