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Springfield Style Cashew Chicken




Source of Recipe


the web


Recipe Introduction


Fried chicken is topped with an Asian-style mild gravy composed of oyster and soy sauces with chicken broth. An abundance of cashews adds crunch and sweetness.



List of Ingredients




4 skinless, boneless chicken breasts
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch
3 eggs, beaten
1 tablespoon peanut oil
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon white sugar
2 tablespoons soy sauce
1 teaspoon ground white pepper
1/8 cup chopped green onion for topping
2 cups cashew halves


Recipe



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 large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.


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.


Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour broth sauce/gravy over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.

Serves 6.