SPRINGFIELD CASHEW CHICKEN RECIPES

Name: Springfield Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 4 cups boneless skinless chicken, cut into chunks; 2 cups flour; 2 teaspoons baking soda; 5 tablespoons cornstarch, divided; 3 eggs, beaten; peanut oil, for frying; 2 cups chicken broth; 2 tablespoons oyster sauce; 1 tablespoon sugar; 2 tablespoons soy sauce; 1 teaspoon pepper; rice, cooked; 2 cups cashews; 1/8 cup green onion, chopped

SPRINGFIELD CASHEW CHICKEN RECIPE - FOOD.COM

Springfield Cashew Chicken Recipe - Food.com image

Make and share this Springfield Cashew Chicken recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 cups boneless skinless chicken, cut into chunks
2 cups flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
peanut oil, for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
rice, cooked
2 cups cashews
1/8 cup green onion, chopped

Steps:

In a bowl, mix the flour, baking soda and 1 tablespoon cornstarch.
In another bowl place the beaten eggs.
Dip chicken pieces in the flour mixture, the egg mixture, then back into the flour mixture.
Deep fry in hot peanut oil; drain on paper towels.
In another pan, mix the chicken broth, oyster sauce, sugar, soy sauce, pepper and 4 tablespoons cornstarch. Blend and cook until thick.
Place chicken over rice.
Pour sauce over chicken.
Top with cashews and chopped green onion.

Nutrition Facts : Calories 504.4, FatContent 24.5, SaturatedFatContent 5.2, CholesterolContent 93, SodiumContent 1497.2, CarbohydrateContent 56.8, FiberContent 2.8, SugarContent 5, ProteinContent 16.9

SPRINGFIELD, MO CASHEW CHICKEN RECIPE - FOOD.COM

Springfield, Mo Cashew Chicken Recipe - Food.com image

My grandparents lived in Joplin, MO (just down the road from Springfield) and this has always been one of my favorite comfort foods. This is very different from the cashew chicken found in Asian restaurants in the rest of the country. It has been westernized almost to the point of not being Asian at all, but has become a regional favorite. This recipe has been adapted from a recipe found on Grouprecipes.com which is said to be the original recipe from Leong's Tea House in Springfield. I'm not sure if that's true, but it's pretty close to what I grew up with. Prep time includes the resting time for the chicken. The original recipe called for 9 tsp bouillon granules, but we thought it was a bit overpowering so we decreased it slightly. It's also possible to substitute the bouillon with 3 cups of reduced sodium chicken broth.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless chicken breasts, cut into big bite size chunks
4 eggs
2 cups milk
3 cups self-rising flour
1 teaspoon black pepper
2 teaspoons salt
peanut oil (for frying)
3 cups water
4 1/2 teaspoons chicken bouillon granules
3 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon salt (optional)
1 teaspoon oyster sauce
6 -8 green onions, chopped
3/4 cup cashews, chopped

Steps:

Chicken:.
Sprinkle chicken pieces with salt and then dredge in flour. Set aside and let stand for 15 minutes.
Mix eggs, milk, remaining salt and pepper in a large mixing bowl.
Place floured chicken into egg mixture and let sit for 10 minutes.
Remove the chicken and roll the pieces in flour again.
Deep fry 350 degrees for 4-5 minutes until chicken is cooked and golden brown. (Other oil may be substituted, but the peanut oil will give the best color and texture.).
Sauce:.
Bring water to a boil and then dissolve bouillon granules.
Remove 1/4 cup of the bouillon and cool in the fridge. Add cornstarch to cooled liquid and mix until smooth.
Add sugar, salt, and oyster sauce to the boiling liquid.
Slowly add the cornstarch mixture to the hot liquid and cook at a low boil, allowing to thicken.
Serve chicken over steamed white (or fried) rice. Pour sauce on top and garnish with cashews and green onions.

Nutrition Facts : Calories 928.2, FatContent 35.9, SaturatedFatContent 10.8, CholesterolContent 296.2, SodiumContent 3514.2, CarbohydrateContent 94.9, FiberContent 4.1, SugarContent 4.7, ProteinContent 54.7

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