Springfield Missouri Style Cashew Chicken

After moving away from the Springfield Missouri area I searched for cashew chicken like I found there. Unfortunately I was never able to find it. After a search online I found several recipes but none were quite to my liking so I altered those recipes to fit how I remembered my favorite dish.

Bizy Mom @cook_4526780

Russellville, Missouri

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Ingredients

45 mins

4 servings

4boneless, skinless chicken breasts cut into 1 inch pieces
2 cupsall-purpose flour
4 tablespoonscornstarch, divided
3eggs, beaten
2 tablespoonsice water
2 cupspeanut oil
2 cupschicken broth
2 tablespoonsoyster sauce
1 tablespoonwhite sugar
1 tablespoonsoy sauce
2 tablespoonschopped green onion
2 cupscashew halves

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Steps

45 mins

1

In a shallow bowl (you can also use a zip lock baggie), mix together the flour and 2 tablespoons of the cornstarch.
2

In another bowl beat the eggs and ice water together.
3

Dip the chicken pieces into the egg mixture then into the flour mixture.
4

Place floured chicken pieces on a large baking sheet to "rest" while the oil is heating.
5

Heat peanut oil in a large skillet and deep dry coated chicken for about 5 to 6 minutes or until brown.
6

Drain on paper towels.
7

While the chicken pieces are frying heat chicken broth to boiling in a medium saucepan.
8

Add oyster sauce, sugar, and soy sauce.
9

Mix the remaining 2 tablespoons of cornstarch with a small amount of cold water.
10

Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
11

Serve with hot Jasmine rice (or rice of your choice).
12

Place chicken on top of rice and pour sauce over the top.
13

Sprinkle with cashews and green onions.