Reviewed: Jul. 25, 2009

"A bit labor intensive but totally worth it." - My sentiments exactly, but SO totally worth it!! I've been jonesing for a Springfield cashew chicken fix for over a year now and last night I just got down and dirty and made this recipe. I used 2 Knorr chicken bouillon cubes (they're larger than other kinds) to the 4 cups of water. It turned out *so* good...I'll probably eat some for breakfast this morning! LOL Seriously, you have to try this recipe - especially if you've never had Springfield-style cashew chicken.

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Deen

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Reviewed: Jul. 22, 2009

I love going to Springfield for cashew chicken because it is the only place I know of that you can get it like this. This was a very good version. A bit labor intensive but totally worth it.

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Angela M

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Reviewed: Jul. 10, 2009

Good Recipe, Ive lived in springfield all my life and find that the best you simply can't make at home. However, This runs a close second in my book. I think that Small Medalions of green onions are way better than roughyly chopped.

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MOCOOK

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Reviewed: Apr. 21, 2009

I used a version of this recipe and combined it with another.

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Jen

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Apr. 11, 2008

Very easy! Really great tasting. Taste so much like the take-out...but better. Thank you!!

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jillw

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Reviewed: Mar. 22, 2008

This recipes is great! My husband and I went to college in Springfield, so this tastes like home. I just use the sauce, as we like our chicken nuggets flurrier. I use the breading from Mr. Food's Honey Chicken. You can google that to find it. Very simple. For this sauce, we use chicken stock instead of chicken bouillons, but everything else the same. Don't forget the green onions, as it really makes the meal. Thanks for the great recipe!

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Andrea.galvez

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Reviewed: Jul. 24, 2006

I made this according to the instructions. I live in Springfield and this is not how it is in Springfield at all. The sauce was nothing more than flavored brown water and had very little flavor.

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cookboy

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Reviewed: Jun. 17, 2006

The sauce was not liked in our house but the chcken was devoured!! I think that I will try another type of sauce but everyone agrees that the chicken was the best; I think that the secret is leaving the chicken in the flour for 15 minutes it does make a difference

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SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 5, 2006

We moved from MO (lebanon about 45 miles from sprfld)to North Carolina where to my dissappointment they don't even have cashew chicken here. But I have a recipe just like this but instead we omit the pepper in the sauce and put it in the batter and only use 3tsp. of soy sauce. and intead of white sugar use brown but other than that its pretty much what we have been using for years. oh yeah and peanut oil is the key for the chicken.but its a wonderful recipe everyone always comes over to eat on cashew chicken night!

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Shandelandkai

Cooking Level: Expert

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Reviewed: Mar. 23, 2006

I've made this so many times and my hubby will eat it for days on end. Perfect for those who don't like all the veggies that come in Chinese food. Since the sauce is seperate you can add as much or little as you like.

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shasty

Cooking Level: Intermediate

Home Town: Seneca, Missouri, USA

Living In: Olathe, Kansas, USA

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Reviewed: Sep. 25, 2005

Brad, thanks so much for this recipe. My 3 sisters and I have been working on a good recipe for cashew chicken after eating it weekly for 15 years or so I miss it and have to travel home to get it at least once a year. And Mexican Villa too. haha We were using way too much oyster sauce yours is right on. You would think people would realize it is supposed to be salty hence the 8 b. cubes, soy sauce and oyster sauce. Thanks again.

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Jayme

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Reviewed: Mar. 30, 2005

THE ONLY GOOD EXPERIENCE I HAD IN SPRINGFIELD WAS EATING THE CASHEW CHICKEN! THIS RECIPE WAS REALLY CLOSE, BUT A LITTLE TOO SALTY.

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LIZMODE1

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Reviewed: Jan. 31, 2005

Thank you Brad!!! I initially thought it was a bit too salty, so I have left all of the actual salt out of the recipt ... there is enough Soy & Oyster sauce sodium for me.

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MIKSWNN

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Reviewed: Jun. 27, 2004

The sauce has a Super taste! Not too bitter or too sweet. When I double breaded in the past, I never waited ~ This time I did like the recipe said to do and WOW the nuggets turned out wonderful. ~GREAT TIP!!! The breading stayed on and only a little bit remained in the fryer (The only changes I made to this recipe were:I added corn starch to the flour and I used peanut oil to fry in a deep fryer)

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SHEZMET

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Reviewed: Jun. 4, 2004

The chicken nuggets were good, but I found that the sauce was not to my liking, although my Mother liked it.

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KazMc

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Reviewed: Jan. 20, 2003

This is the best!I never thought I would see a recipe like this! I went to college in Springfield and always wanted to make this for my family! Thanks!

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LARTRAINER

Cooking Level: Expert

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Reviewed: Mar. 20, 2002

My family seems to like this recipe, even though I am the only Cashew lover in the house. I reduced the amount of sauce and cut down on the green onions the second time I made it and the kids seemed to like it better. Overall a decent meal when served with stir fried noodles.

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TEEBEE2002

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Reviewed: Dec. 14, 2001

Having recently moved from Springfield, Missouri to Michigan I have been sorely disappointed by any order of 'cashew chicken' in any restaurant around here. This recipe is very, very close to what I grew up with. Quite good!

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DEBAUCHERY

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Reviewed: Oct. 21, 2001

Having grown up in Springfield, the home of every type of chinese cuisine,(every business that goes under a new chinese place is born) THIS IS EXCELLENT!!! I have used a recipe for years but the sauce was not the right stuff! This one is!!! The recipe does not specify but you should fry the chicken pieces in peanut oil. Thanks Brad, this one is a keeper!!!!!

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KCHOME

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 1, 2001

will do again next time i will cook chicken and make the sauce as the recipe calls for but i will put the chicken directly in the sauce and let the chicken soak up more of the sauce that way the chicken needed more of the sauce taste to it then i will pour this over some white rice i added the rice we think it was a good add to this recipe thanks

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PENNY ECORD

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Springfield Style Cashew Chicken II

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