6 skinned, boneless chicken breasts, cut into bite-size pieces
1 egg
2 tbsp. water
Flour
6 chicken bouillon cubes
3 c. water
5 tbsp. cornstarch
2 tbsp. soy sauce

Beat egg and 2 tablespoons water together. Dip chicken pieces in flour and deep fry. Keep warm in oven while frying the rest. To make sauce bring bouillon and 3 cups water to a boil, add cornstarch which has been dissolved in a little water. Stir until thick and add soy sauce. Serve with rice, cashews and chopped green onions.