Cashew Chicken

4 whole chicken breasts (cut in cubes)
6 T. cooking sherry
2 T. sugar
4 T. soy sauce
1 1/2 C. cashews
1/2 C. green onion tops, chopped
4 eggs, slightly beaten (with milk)
cornstarch

For Sauce

4 C. boiling water
4 chicken bouillon cubes
salt and pepper to taste
yellow food coloring
4 T. cornstarch
1/2 C. celery, chopped
1 t. soy sauce

Let chicken marinate in soy sauce, sherry and sugar overnight. Dip chicken cube in egg, then in cornstarch. Brown chicken in corn oil. Remove chicken from grease. Then add cashews and simmer with chicken about 10 minutes. Add a few tablespoons of water to steam chicken. Serve with rice and chicken sauce.

Chicken Sauce For Cashew Chicken:

Add bouillon cubes to boiling water. Salt and pepper to taste; add dash of food coloring. Stir in soy sauce and celery. Reduce heat and cook slowly until celery is tender. Add cornstarch to thicken.

Source: Chyrel