A Chinese-American dish that is growing in popularity is Cashew Chicken. This dish actually originated in the United States in Springfield, Missouri. Cashew Chicken can be found at many Chinese buffets across the country. This recipe for Cashew chicken consists of fried chicken bits with cashews and vegetables in a delicious oyster sauce. I have been using a lot of oyster sauce lately; it is truly becoming an addiction. It has to be one of my favorites Asian sauces. This recipe differs from others and those at the buffets because the chicken is breaded and then deep fried leaving the chicken pieces nice and crispy. The vegetables I added were green peppers, onions and scallions, but you could also add some sliced mushrooms as well if you want. Cashew Chicken is best served on top of white rice. Enjoy.
Ingredients:
2lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups flour
5 teaspoons cornstarch (divided)
2 teaspoons baking soda
3 eggs (beaten)
oil (for frying)
Sauce-
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
1 large green pepper (sliced)
1 large onion (sliced)
2 cups cashews
1/3 cup green onions (chopped)
2lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups flour
5 teaspoons cornstarch (divided)
2 teaspoons baking soda
3 eggs (beaten)
oil (for frying)
Sauce-
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
1 large green pepper (sliced)
1 large onion (sliced)
2 cups cashews
1/3 cup green onions (chopped)
