I followed the submitters April 13, 2009 version of the recipe. Being from Los Angeles, I have never tasted Springfield Style Cashew Chicken before. I was a bit skeptical, but it was a fantastic recipe -- very flavorful! Since I had no chicken broth on hand, I substituted with chicken bouillion and added thinly sliced button mushrooms and a pinch of butter to give the gravy richness. Next time I will be sure to have homemade chicken stock on hand. I will also coat my chicken with potato starch instead of flour to give it an ultra crisp coating for frying. I garnished my Cashew Chicken with red and yellow peppers and crisp green snow peas, as well as the green onions. The meal was the perfect blend of crunch, gravy, color, and cashew nuttiness. I will certainly make this "comfort style" dish again. It was a hit with my husband, too. Thanks for submitting this recipe.
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I followed the submitters April 13, 2009 version of the recipe. Being from Los Angeles, I have...