Springfield Style Cashew Chicken

Springfield Style Cashew Chicken
  • 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


  1. 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.
  2. 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.
  3. 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.

03/22/2017
Springfield Style Cashew Chicken, recipe PT15M PT1H 5 455 calories

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