Cashew Chicken

Preheat oven to 350 F.

I always start by cooking my rice in a rice cooker, but if you don’t have one, just cook it on the stovetop as directed on the bag.

Season flour with salt and pepper. Cut chicken in 2-inch pieces and coat in flour. I find it easier to place the flour in a large ziplock bag with the chicken and shake to coat. Heat oil in a skillet until hot and then fry chicken peices until golden brown. Drain on paper towels unitl ready to assemble.

In large pot, heat 8 cups water to boil and disolve bouillon cubes. Mix in all of the oyster sauce. In a small cup add cornstarch and just enough cold water to make a slurry. Add the slurry to the boiling mixture, stirring continuously. You want a thick gravy-like consistency. Sometimes I need to add extra cornstarch slurry to get it nice and thick. This may seem like a lot of sauce, but we like extra to drizzle over our plates.

Place the cooked rice in a 9×13 baking dish, then place the chicken on top. Next goes the cashews (if you want more cashews, by all means indulge) and half the scallions. Pour 3/4 of the gravy over the top. Place in the oven for about 15-20 minutes. You just want to heat it through and warm up the cashews. Sprinkle the rest of the scallions on top and serve with warm sauce if desired.

This makes awesome leftovers for lunch the next day.