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1
Preheat oven to 350 F.
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2
I always start by cooking my rice in a rice cooker, but if you dont have one, just cook it on the stovetop as directed on the bag.
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3
Season flour with salt and pepper.
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4
Cut chicken in 2-inch pieces and coat in flour.
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5
I find it easier to place the flour in a large ziplock bag with the chicken and shake to coat.
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6
Heat oil in a skillet until hot and then fry chicken peices until golden brown.
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7
Drain on paper towels unitl ready to assemble.
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8
In large pot, heat 8 cups water to boil and disolve bouillon cubes.
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9
Mix in all of the oyster sauce.
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10
In a small cup add cornstarch and just enough cold water to make a slurry.
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11
Add the slurry to the boiling mixture, stirring continuously.
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12
You want a thick gravy-like consistency.
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13
Sometimes I need to add extra cornstarch slurry to get it nice and thick.
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14
This may seem like a lot of sauce, but we like extra to drizzle over our plates.
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15
Place the cooked rice in a 9x13 baking dish, then place the chicken on top.
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16
Next goes the cashews (if you want more cashews, by all means indulge) and half the scallions.
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17
Pour 3/4 of the gravy over the top.
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18
Place in the oven for about 15-20 minutes.
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19
You just want to heat it through and warm up the cashews.
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20
Sprinkle the rest of the scallions on top and serve with warm sauce if desired.
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21
This makes awesome leftovers for lunch the next day.
