Ingredients

• 2 skinless, boneless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 3 1/2 tablespoons cornstarch, divided
• 2 eggs, beaten
• 1 cup peanut oil for frying
• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 1/2 tablespoon white sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon ground white pepper
• 1 tablespoon chopped green onion for topping
• 1 cup cashew halves

Directions

1. Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a Man Pans Wok and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
2. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
3. Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.

Ingredients:

• 1 scant tablespoon butter
• 3/4 cup diced apricots (about 4 apricots)
• 3 boneless chicken breast halves, or 1 pound chicken tenders
• salt and pepper
• juice and zest of 1/2 lime or small lemon
• 3 green onions
• 3 tablespoons minced green chile pepper, such as poblano or Anaheim
• 1/3 cup dry white wine
• 1 1/2 tablespoons brown sugar, packed

Preparation:

In a large Man Pans Fry pan, melt butter over medium-low heat. Add diced apricots and cook, stirring, for 5 minutes. Pour apricots into a bowl and set aside. Put chicken breast halves between sheets of plastic wrap. Gently pound to flatten and to thin slightly. If using chicken tenders, it isn’t necessary to flatten. Heat olive oil in the Man Pans Fry pan over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside. Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green aside to use for garnish. Put the remaining sliced green onion in the Man Pans Fry pan, along with the green chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2. Stir in apricots and add chicken back to the Man Pans Fry pan. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot.