Cashew Chicken with Mandarin Orange Sauce

Cashew Chicken with Mandarin Orange Sauce

1 cup milk
4 Tbsp. water
4 eggs, well beaten
6 large chicken breasts, diced
2 Tbsp. cornstarch
1 1/2 cups chicken broth
2 Tbsp. oyster sauce
1 Tbsp. orange honey
2 cups of flour
Peanut oil for frying
2 small cans Mandarin Oranges
1/4 cup stir fry sauce
3 Tbsp. vegetable oil
1/3 cup cashews
2 cloves garlic, minced
1/2 cup green onion chopped
Salt and pepper to taste

Marinate chicken in milk, water, eggs, and salt for 20 minutes.

In a saucepan, slowly combine cornstarch and broth to make a paste. Add oyster sauce and honey. Stir over medium high heat until sauce boils and begins to thicken. Add two reserved tablespoons of syrup from canned oranges. Set aside.

Dredge chicken in flour and fry in oil until crisp and golden. Drain on paper towels. Set aside.

Heat the oil in a skillet and sauté cashews, garlic, and onion until fragrant. Add chicken and stir fry sauce. Add in the chicken broth mixture. Stir to coat all ingredients and remove from heat. Add oranges and serve with rice.