Cashew Chicken Recipe- Springfield Style...

I have had several requests from my facebook friends for my Springfield Cashew Chicken Recipe..

Springield Style Cashew Chicken

While this recipe calls for boneless chicken breasts, I recommend the boneless chicken thighs. They have much more flavor... More moist.

Ingredients

4 skinless boneless chicken thighs

2 cups all purpose flour

2 tsp baking soda

5 tbsp cornstarch- divided

3 eggs beaten

2 cups peanut oil for frying- dont use anything else!

2 cups chicken broth

2 tbsps oyster sauce

1 tbsp white sugar

2 tbsp soy sauce

2 tbsps chopped green onion for topping- optional

2 cups cashew halves

Directions

1. Cut the chicken thighs into bite size pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tbsp of the cornstarch.. In another dish or bowl  beat the eggs. Dip chicken pieces in flour mixture then egg, then flour again. Heat peanut oil in a large skillet or Wok and deep fry coated chicken in hot oil for 3-4 mins. Drain on paper towels.

2. Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar and soy sauce. Mix remaining 4 tbsps cornstarch with a small amount of cold water in a cup.  Stir cornstarch mixture slowly into broth mixture to thicken. Make sure you keep stirring to avoid lumps in the sauce. Cook for another 5 mins over medium low heat.

3. Preheat oven to 200 degrees F. Heat cashew nuts and chopped green onions in preheated oven for about 5 mins. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce over a bed of rice - steamed or fried if desired.

Enjoy!!!