4 lb. boneless chicken breast, cut in chunks
4 eggs
1 c. milk
1/2 lb. salted cashew nuts, more or less
Snipped green onion tops
Salt and pepper to taste

OYSTER SAUCE:

1 chicken bouillon cube
1 c. water
2 tsp. sugar
2 tbsp. cornstarch
1/4 c. water
1 tsp. oyster flavor sauce

Flour chicken - let stand 15 minutes. Meanwhile combine eggs, milk, salt, and pepper. Place floured chicken pieces in egg mixture for 10 minutes. Remove and coat with flour. Fry in hot oil in single layer. Keep chicken warm in covered pan at 200 degrees until all chicken is fried. Pour sauce over hot chicken. Sprinkle with nuts and green onions. Also may be served with Sweet & Sour Sauce.

OYSTER SAUCE: Dissolve bouillon cube in boiling water. Combine cornstarch and add water. Add sugar and oyster sauce and cornstarch mixture to bouillon water. Cook over low heat until thickened. Keep warm until ready to serve. Serves 4.