If you have read my other recipes, you know I am not very in to exact measurements. Take these as estimates. I always cook for a crowd, so these proportions make quite a bit. The chicken and sauce recipes are adapted from a church cookbook from nearly 40 years ago. So, little lady from Southeast Missouri, here’s my version of your recipe. As for the fried rice, it’s just one of a jillion ways you could make it.
Since these nuggets are so good by themselves, I have trouble with the supply of nuggets on the platter disappearing while I’m still cooking the rest. Enjoy!
About 8 servings
6-8 boneless chicken breast halves, cut in 1” cubes
2 egg whites
1/4 c water
1/4 c soy sauce
Cornstarch (enough for dipping chicken)
Oil for frying (I prefer extra light olive oil)
In large bowl, whisk together egg whites, water, and soy sauce. Add chicken and stir until all chicken is covered. Let stand covered in refrigerator for as long as you have before you have to start cooking, preferably overnight.
Add cornstarch (nearly a whole box – save 2 T for sauce) to a large bowl. With a slotted spoon or tongs, add chicken to cornstarch and coat each piece thoroughly. Heat oil (about 1/4” deep in skillet) to medium heat and add chicken pieces one at a time, making sure they do not stick together. Cook until golden brown on one side then turn them over to cook on the other side, probably about 6-8 minutes total. Drain on paper towels.
2 c chicken broth
1/4 c soy sauce
2 T white cooking wine
2 T cornstarch
2 T water
Green onions, chopped
Remove from chicken skillet all but about 2 T of the oil and crumbs. Heat to medium temperature and pour in broth, soy sauce, and wine, scraping and stirring to deglaze pan. When heated, stir together in measuring cup the cornstarch and water, and whisk into skillet. Let simmer until thickened. Remove from heat. In large serving bowl, add cooked chicken then pour sauce over all. Sprinkle with green onions and cashews and serve over rice.
3 c cooked brown rice
3 T soy sauce
2 T oil
In large non-stick (I repeat non-stick) skillet, heat oil to medium temperature. Stir in cooked rice and soy sauce. Saute for a few minutes. Move rice to outside of skillet, leaving an empty space in the middle. Add eggs to this spot and scramble. When cooked, stir the eggs into the rest of the rice. You may need to reduce temperature so the eggs don’t burn. Serve with chicken and sauce.
Variation: To heated oil, add finely chopped onions, carrots, zucchini and/or broccoli. Saute until caramelized, then add rice. Continue as directed.