Chicken breast, cubed
Flour
1 egg per lb. of chicken, beaten

Dip chicken in flour, soak in egg 10 minutes, then dip in flour again. Fry until brown, 10 to 15 minutes.

SAUCE:

4 chicken bouillon cubes
3 c. water
4 tbsp. cornstarch
1 tsp. sugar
2 to 3 tbsp. soy sauce (to taste)
1 (10 oz.) can cashews
Chopped green onion tops

Boil water and dissolve cubes. Remove 1/2 cup of broth and mix with cornstarch and sugar mixtures. Pour into rest of broth. Let thicken then add cashews and onion. Pour over chicken. Serve over rice.