Cashew Chicken With Oyster Sauce

Directions

1. Remove all meat from bone and cut in small bite-size pcs. Place cut chicken on waxed paper in flour and let set for 15 min. Mix egg, lowfat milk, salt and pepper in a bowl. Put all chicken in egg mix, let stand 10 min. Start letting the oil get warm. Dip in flour and fry. Boil 3 c. water and bouillon cubes. Mix cornstarch in c. cool water, pour into pan with rest of ingredients and let thicken. Remove 1/2 of sauce and put in another pan, add in 1-c. cashews and 4 Tbsp. of minced onion. Let stand for 10 min. Then pour over cooked chicken. The rest of sauce is to be poured over rice at table.