Springfield Style Cashew Chicken (copy cat recipe) - Leong's Tea House

Ingredients

• 3 - Boneless Skinless Chicken Breasts
• 1 Cup - Flour
• 3 - Eggs
• 1 Cup - Milk
• 1 tsp - Salt
• 1 1/2 Cups - Cashews 
• 4 - Green onion tops (chopped)
• 15 oz - Low Sodium Chicken Broth
• 2 TBS - Oyster Sauce
• 2 TBS - Soy Sauce
• 2 TBS - Cold Water
• 2 TBS - Corn Starch

Directions

• In a large bowl combine eggs and milk, mix thoroughly. 
• In a large bowl combine flour and salt, mix.
• Dip chicken pieces in egg mixture then into flour mixture shaking off excess flour.
• Once all of the pieces are coated place the chicken into the refrigerator for 15 minutes.
• In a saucepan over medium high heat add chicken broth, oyster sauce, soy sauce, mix and brink to a boil.
• In a small cup mix cornstarch and water together, stir into the chicken broth until thickened and removed from heat and keep warm.
• Fry the chicken pieces in 350º peanut oil for 4 minutes or until golden brown.
• Drain on a wire rack.
• Place chicken pieces on a plate, pour the hot gravy over the pieces, top with cashews and green onions.  Serve with fried rice and an egg roll.

Enjoy!