Springfield, MO is well known for a few things...like, being close to Branson (the new Nashville), waterslides, Missouri State University, affordable homes, beautiful countryside, and Cashew Chicken. The Cashew Chicken is what I want to tell you about...it's amazing...it's sort of like Chinese food, but different and less ethnically flavored...it's fairly easy to make, just have all your ingredients ready to go...serve with steamed rice and voila! Here's the recipe...
Cashew Chicken a la Springfield Style
4 to 6 chicken breasts, split, skinned and cut into bite sized pieces
1 c. milk
1 T. soy sauce
6 c. chicken broth
5 T. corn starch
2 T. soy sauce
1 T. instant chicken boullion
1 c. chopped green onions
1-2 c. cashew nuts
Mix egg, milk and soy sauce in a medium bowl. Dip chicken pieces into egg mixture and let sit for 15-20 minutes. Then, chop onion into small pieces, set aside. In a plastic or paper lunch bag, add 1 cup of flour mixed with salt and pepper to taste. Remove chicken from milk and egg mixture and place a few at a time in the flour to coat the chicken. Have oil heating to fry the chicken in (about 2 cups), in a large deep pan. Fry until light brown and crispy.
Drain on paper towels and keep warm in the oven.
For sauce, measure 5 cups of the broth into 3 quart sauceapan and heat on low. Mix in cornstarch with the reserved one cup cold broth till smooth, then poor into the hot broth in saucepan. Add 2 T. soy sauce, cook on medium until thickened. Add bouillon till dissolved.
Set aside and keep warm.
To plate, place steamed rice on a pretty plate, arrange 6-7 pieces of chicken on top of rice. Spoon the sauce over the chicken and sprinkle with onion and cashews. Offer extra soy sauce on the side.
Serve with egg drop soup and homemade eggrolls and you'll be the talk of the town...even if it isn't Springfield!
Check back tomorrow for another secret recipe ..... FUNNEL CAKES .... SHHHHHH!
Here's a background of Cashew Chicken and another version of the recipe.