1 lb. boned, skinned chicken breasts
1 c. flour
2 eggs
1/2 c. milk
1/4 tsp. salt
Sliced green onion
Soy sauce
Pinch of pepper
Vegetable or peanut oil
Hot cooked rice
Bouillon sauce
Cashews

Cut chicken into 1 1/2-inch pieces. Dredge in flour and let stand for 15 minutes. Combine eggs, milk, salt, and pepper. Dip chicken in egg mixture. Dredge chicken in flour.

Fry in deep hot oil for 3-5 minutes or until golden brown. Serve chicken over rice. Spoon bouillon sauce over chicken. Top with cashews and onion. Serves 2.

BOUILLON SAUCE:

2 chicken bouillon cubes
1 c. hot water
2 tbsp. cornstarch
1 tsp. sugar
2 tsp. oyster flavor sauce (optional)

Dissolve cubes in water. Pour 3/4 cup broth into small saucepan. Stir in cornstarch into remaining broth. Add cornstarch mixture, sugar, and oyster sauce to broth. Cook over low heat until thick and bubbly.

Yield: 3/4 cup.