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Tips and Tidbits
This
recipe came from a friend from church several years ago.
She uses frozen breaded chicken tenders, deep fries them and
cuts them into bite size pieces.
I
buy bottled sweet and sour sauce and serve both sauces with
this chicken. Grab some egg rolls from the freezer
section, or
make your own
and you've got better-than-take-out. |
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Cashew
Chicken
|
3 pounds
boneless, skinless chicken breast |
1 cup milk |
|
garlic salt |
season salt |
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black pepper |
flour |
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1/2 cup + 1
tablespoon soy sauce |
3 packages brown
gravy mix |
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4 green onions |
cashew nuts |
Cut
chicken into bite size pieces. Place in a glass bowl and
cover with milk and 1 tablespoon soy sauce. Allow to sit
about 15 minutes. Mix flour (about 1 1/2 cups) with
garlic salt, season salt and pepper to taste. Dredge
chicken pieces in flour mixtures and fry until golden brown
and cooked through. Mix gravy mix with 3 cups water and
heat to boiling. Stir in remaining soy sauce.
Serve chicken over rice with sauce. Top with green
onions and cashews. |
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