What
you need,
2-4
boneless skinless chicken breasts, trimmed
1
egg
1
tbsp. + ½ tsp. Chinese Five Spice Powder
1
1/3 cups raw cashews, finely ground
½
cup canola oil
1/3
cup oyster sauce
3
tbsp. water
4
cups steamed rice, for serving
4-5
green onions, chopped
Preheat
the oven to 350 degrees.
In
a shallow dish place the ground cashews. In a second dish whisk together the
egg with 1 tablespoon of the 5 spice powder.
Heat
the oil in a pan over medium high heat. Dip the chicken into the egg then press
into the cashew crumbs to coat.
Cook
the chicken in the hot oil for 2 minutes per side until just starting to brown.
Transfer the chicken to a baking sheet and finish cooking it in the oven for
8-12 minutes until fully cooked through and golden brown.
Meanwhile
in a small bowl stir together the oyster sauce, water and ½ teaspoon of 5 spice
powder.
When
the chicken is cooked serve it alongside the rice with a drizzle of the sauce
and some green onions sprinkled on top.
Jen of My Tiny Oven
