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Morning Sun
  • Springfield Style Cashew Chicken II

  • This variation is famous in Springfield Missouri and may be the only way it is prepared there. When I'm not there, I can't find this prepared this way anywhere else.

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  • This variation is famous in Springfield Missouri and may be the only way it is prepared there. When I'm not there, I can't find this prepared this way anywhere else.
    INGREDIENTS
    4 cups water
    8 cubes chicken bouillon
    3 tablespoons cornstarch
    4 teaspoons white sugar
    1 1/3 tablespoons oyster sauce
    4 teaspoons soy sauce
    1/2 pound skinless, boneless chicken breast meat - cubed
    1 cup all-purpose flour
    1 egg
    1/4 cup milk
    1 teaspoon salt
    1 teaspoon ground black pepper
    1/2 cup cashew halves
    1/4 cup chopped green onion
    To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
    To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown.
    Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.
    — www.allrecipes.com
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