Course : Chicken
Serves: 6
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4 whole chicken breasts -- cut in cubes
6 tablespoons cooking sherry
2 tablespoons sugar
4 tablespoons soy sauce
1 Cup corn oil
1 1/2 cups cashews
1/2 cup green onions -- tops only chopped
4 large eggs -- slightly beaten (with milk) cornstarch
---Chicken Sauce For Cashew Chicken:
4 cups boiling water
4 piece chicken bouillon cube
1 teaspoon salt and pepper -- to taste
1 package yellow food coloring
4 tablespoons cornstarch
1/2 cup celery -- chopped
1/2 cup waterchestnuts, canned -- chopped
1/2 cup bamboo shoots, canned -- chopped
1 teaspoon soy sauce

Preparation / Directions:

Let chicken marinate in soy sauce, sherry and sugar overnight. Dip chicken cube in egg, then in cornstarch. Brown chicken in corn oil. Remove chicken from grease. Then add cashews and simmer with chicken about 10 minutes. Add a few tablespoons of water to steam chicken. Serve with rice and chicken sauce. Sauce. Add bouillon cubes to boiling water. Salt and pepper to taste; add dash of food coloring. Stir in soy sauce and celery, waterchestnuts, and bamboo shoots. Reduce heat and cook slowly until celery is tender. Add cornstarch to thicken.

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