Way back when I was little and didn’t even know Asian food existed… my Mom & Dad would take us to this little country cafe every once in a while and Mom would always order “cashew chicken.” I actually don’t even think my Mom knew what Asian food was haha! But I bet she thought she was really cultured when she ordered this. The dish was a “hillbilly” spin on an Asian dish by the same name – “Cashew Chicken.” It was first served like this (as the story goes) in the 1960’s in Springfield Missouri.
So again, in the “Paula Style” of doing things, I have simplified the recipe where the “chicken” is concerned. By all means, if you want to handle & cube raw chicken, egg and flour it, fry and drain it – and then clean up the mess – be my guest….but for me & the busy folks – we are gonna do it like this;
Springfield-Style Cashew Chicken
- Fried chicken tenders from your favorite chicken place (I use Bush’s Chicken) -figure out how many folks you will serve – and well…get that much 😉 Cut into bite-size pieces
- Minute rice (same amount as above) – make as directed on the box
For the sauce; (these measurements serve 6)
- 2 cups chicken broth
- 2 tablespoons Oyster Sauce (found in the Asian food section at the grocery)
- 1 tablespoon sugar
- 2 tablespoons Soy Sauce
- 1 teaspoon pepper
- 4 tablespoons corn starch
Mix all sauce ingredients in a sauce pan and heat to a slow boil. Be sure to add in & mix well – the cornstarch BEFORE the mix is heated so the corn starch doesn’t get lumpy.
- Chopped green onions
- Cashews – whole or pieces
Plate the rice, add chicken pieces on top, drizzle with sauce, sprinkle with onions & cashews! Enjoy!
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