Cashew Chicken - cooking recipe

Ingredients

3 -4 chicken breasts, cut into 1 inch pieces
marinade
1/4 cup soy sauce
1/2 teaspoon sugar
1/8 teaspoon garlic
1/2 teaspoon salt
1 teaspoon vinegar
1/8 teaspoon ginger
flour
2 eggs
1/4 cup milk
salt
pepper
sauce
2 cups water
4 chicken bouillon cubes
1 -2 teaspoon sugar
1/4 cup soy sauce
cornstarch, for thickening
rice
green onion
cashews

Preparation

Stir together marinade ingredients.
Add chicken.
Let sit for 1 to several hours.
Flour chicken well.
Stir together eggs, milk,salt, and pepper.
Place chicken pieces in egg mixture, then roll in flour again.
The flour/egg/flour process can be messy but its important.
Fortunately, it doesn't have to be precise.
Try shaking the chicken in a bag or using a big fork to stir it all around.
The chicken can and probably should sit in the flour and/or egg for a few minutes while the sauce and rice are started.
Make sauce by combining all the ingredients together and heat to boiling.
Thicken with cornstarch.
I do this by putting about 1/4 c cornstarch in a cup, then stirring in 1-2 tablespoons of sauce at a time into the cornstarch.
When it is smooth and pourable, I whisk it into the boiling sauce.
Allow to cook while frying the chicken.
Fry chicken pieces in oil.
Serve chicken over rice, cover with sauce, and garnish with onions and cashews.