Cashew Chicken

• 4 chicken breasts
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. Martha White flapstax mix or any complete pancake mix
• 1 can cream of chicken soup
• green onions, chopped (as desired)
• 1/2 c. chopped cashews
• 1 Tbsp. soy sauce

1. Bone and skin chicken breast; cut into 1-inch cubes.
2. Mix pancake mix, salt and pepper; add water until creamy batter consistency.
3. Heat canola oil in skillet to 375u0b0.
4. Add chicken to batter; stir and begin dropping battered chicken cubes into hot oil.
5. Turn after golden brown on one side.
6. Remove after other side is golden brown and drain on plate with paper towel.
7. After all chicken is fried, put in a bowl.
8. Heat soup with water added until gravy thickens; add soy sauce.
9. Pour over chicken.
10. Sprinkle with onions and cashews.
11. Serve with rice.
12. Serves 4 to 6.

chicken breasts, salt, pepper, pancake mix, cream of chicken soup, green onions, cashews, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294065 (may not work)