4 CHICKEN BREASTS
4 TABLESPOONS SOY SAUCE
2 TABLESPOONS SUGAR
4 EGGS, BEATEN
1/2 CUP WATER, 1/4 CUP WATER (IN SEPERATE CONTAINERS)
CORN STARCH
OIL FOR FRYING
3/4 CUP CASHEWS CHOPPED
CHOPPEDGREEN ONIONS/CASHEWS
COOKED RICE
SAUCE 4 CUPS WATER
4 CHICKEN BOUILLON CUBES
1/2 CUP CHOPPED CELERY
1/4 CUP SOY SAUCE
CUT CHICKEN IN 1/2 INCH CUBES. MIX SOY SAUCE AND SUGAR; MARINATE CHICKEN FOR AT LEAST 1 HOUR. IN A MEDIUM BOWL, MIX BEATEN EGGS AND 1/2 CUP WATER. DIP CHICKEN IN EGG MIXTURE. ROLL IN CORNSTARCH; DEEP FRY IN SKILLET OR FRYER UNTIL TENDER. PLACE IN OVEN PROOF CASSEROLE DISH. SPRINKLE WITH CASHEWS AND 1/4 CUP WATER. HEAT IN 250 DEGREE OVEN FOR 15 MINS. GARNISH WITH GREEN ONIONS AND CHOPPED CHASEWS IF DESIRED. TO PREPARE SAUCE, COMBINE WATER, BOUILLON, CELERY AND SOY SAUCE IN LARGE SAUCEPAN. COOK OVER LOW HEAT UNTIL CELERY IS TENDER, THICKEN WITH CORNSTARCH. SERVE CHICKEN OVER COOKED RICE; POUR SAUCE OVER ALL
YIELD: 6 SERVINGS
Doug/Va
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