Cut chicken in bite-sized pieces. Flour well. Let stand in flour for 15 minutes. Mix eggs, milk, salt and pepper. Remove chicken from flour and place in egg mixture for 10 minutes. Roll in flour and deep fry in oil (350? to 400?). Chicken will cook in about 15 minutes. Chicken may be kept warm in a covered pan in a warm oven. For sauce, boil water and add bouillon cubes. When bouillon cubes are dissolved, remove 1/2 cup bouillon broth and mix with cornstarch until smooth. Pour back into broth and add remaining ingredients. Let thicken over low heat. Pour sauce over chicken and top with cashews and onions. Serve with rice and soy sauce. Yield: 4 to 6 servings. MARY POWELL From
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|Serving Size: 1 Serving (810g)|
|Recipe Makes: 4|
|Calories from Fat: 451 (41%)|
|Amt Per Serving||% DV|
|Total Fat 50.1g||67 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 8g|
|Cholesterol 1257mg||387 %|
|Sodium 786.5mg||27 %|
|Potassium 1508.8mg||40 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 44.2g|
|Protein 118.4g||169 %|
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Calories per serving: 1111
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