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Springfield Style Cashew Chicken I
This was sooo good! I did make a few changes to get the fat content down. First I mixed 2 cups of flour with 1/4 cup of cornstarch and sauteed the chicken in about 1/3 cup of oil until brown. I removed the chicken and let it drain, then poured any leftover oil out of the pan. I added the onion, and the sauce mix to the pan, cooked it til thick, and added the chicken back. It wasn't as crunchy, but it was great. Next time I'm just going to use sauteed chicken without any breading.
1 user found this review helpful
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Reviewed On:
Oct. 7, 2008
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