Reviewed: Apr. 24, 2012

I made this last night. I used 2 tblsp oyster sauce (because who wants to measure 1/3 tblsp?) Also I used 1 box of chicken broth and added 2 cubes of chicken bullion to it. With the changes I made it tasted exactly like I remembered it. Now I can ease the cravings of things from my home in Springfield MO, except Schlotzky's. Man I miss that place!

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Reviewer:

Raven

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Reviewed: Jan. 15, 2012

I love this cashew chicken recipe and was so happy to find it on here. It is true you can't find it made the same anywhere else. Ive spent many summers there. And it is one my all time favorites and now my families. Excellent recipe! Thanks for sharing!

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sariej7

Reviewed: Jun. 23, 2011

Amazing. It tastes just like the takeout I've gotten in Springfield. :)

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sawahkeyseys

Reviewed: Apr. 1, 2011

Growing up in springfield, mo. I can tell you this is the best. I no longer live there, but would make a trip just for springifield cashew chicken. Mr.Egg Roll, Diamond Head, Mr. wongs, grand fortuna. How I miss it. Actually I miss all their restraunts.

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slugbug

Reviewed: Feb. 4, 2011

I grew up in the springfield area and really miss cashew chicken. Loved how easy this recipe is. However, next time I'll probably use a little less suger and 1 less bouillon. It was a little to sweet and the chicken taste is a little stronger than I remember. Other than that great recipe!

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chrystal

Reviewed: Aug. 14, 2010

I grew up in Springfield and worked at a chinese food restaurant for 4 years during high school. I must say this is a pretty great recipe and I enjoyed it quite a bit. I now live in MI and cannot get good chinese very often! I only made a couple modifications: I added a spoonful of chopped garlic to the sauce. And for those of you who like it hot I added some chili paste to make it a spicy cashew chicken!

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paije

Reviewed: Jul. 20, 2010

I have made this recipe twice now....and it's been a hit each time! My family is originally from the Ozarks of Missouri and miss this dish very much! Made it for a holiday gathering not long ago and was a huge success!

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stacyvon1980

Cooking Level: Intermediate

Reviewed: May 8, 2010

I have lived in Springfield pretty much all of my life, and this recipe is GREAT!!! I did make a few changes though, after seeing people thought it was too salty (I can't stand salty stuff!!). I used low sodium chicken bouillon cubes, I omitted the salt the recipe called for, and used 1 Lb. of chicken... and it turned out wonderful!!! My husband and I thought it was perfect! Thanks for the recipe! I will definitely make this again!!!

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Brittany0424

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Ozark, Missouri, USA

Reviewed: Jan. 4, 2010

It's next to impossible to find a restaraunt worthy cashew chicken. I couldn't tell you how many recipes we've went through to finally find this one. Omitting the salt I do have to agree with, the soy sauce has more than enough. And we like our sauce a little bit thicker so we used more cornstarch (always mix your cornstarch in cold water first it will be lumpy if you add it straight to the hot sauce). Making the chicken is more that half the battle so when i'm craving it on a work night I pull out the precooked, unbreaded diced chicken meat from the freezer, fry it in some soy sauce and whalla :) 15 minute meal for our busy busy weeks. Thanks so much for sharing!

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Sweetly

Cooking Level: Expert

Reviewed: Dec. 3, 2009

This recipe is amazing! I move to MI from MO about a year ago & have been so frustrated anytime I go to a Chinese restaurant and order Cashew Chicken - it is never what I had growing up. This is exactly what I've been looking for. We've made it twice already & will never try to order Chinese out (at least up here) again. THANK YOU SO MUCH! note: I was told to add the cornstarch to the water while it's cold and stir it in really good, then boil to prevent clumping, works great! A+++++++++++++ recipe!

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