springfield style cashew chicken recipe

Written ByJenny Smyth Posted on
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The Best springfield style cashew chicken recipe

This Springfield style cashew chicken recipe is one of my all time favorites. It brings back so many memories of family dinners and potlucks where everyone would go back for seconds. The combination of crispy chicken pieces and crunchy cashews in a savory sauce is just perfect.

I love how this dish feels special enough for a weekend meal but is simple enough to make on a busy weeknight. My kids absolutely love this recipe. They get so excited when they see me pull out the ingredients for Springfield style cashew chicken.

The chicken stays nice and tender on the inside with a light crispy coating that soaks up the sauce beautifully. The cashews add such a nice crunch and a hint of sweetness that balances out the savory flavors. I often make a double batch because it disappears so fast at our table.

The key to getting this dish right is all in the technique. You want to make sure the chicken pieces are cut into even bite sized chunks so they cook evenly. I like to use a mix of soy sauce and ginger in the marinade to give the chicken a deep flavor.

When you fry the chicken, keep the oil at a steady temperature so the coating gets golden and crisp without burning. The sauce should be thick enough to coat each piece but not too heavy. This recipe is also a great option if you are looking for something a little lighter than takeout.

By using lean chicken breast and controlling the amount of oil, you can make a meal that feels indulgent but is actually quite balanced. The cashews provide healthy fats and protein, and you can add extra vegetables like broccoli or bell peppers to boost the nutrition. It is a complete meal in one dish that satisfies everyone from picky eaters to adventurous food lovers.

Springfield Style Cashew Chicken

4.6 from 925 votes

A classic American Chinese dish featuring crispy chicken pieces and crunchy cashews in a savory sauce. This recipe is perfect for a quick weeknight dinner or a special family meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts, cut into 1 inch cubes
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1/2 cup cornstarch
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, beaten
Vegetable oil for frying

For the Sauce

1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water

For Serving

1 cup roasted unsalted cashews
2 green onions, sliced
Cooked white rice

👨‍🍳Directions

1In a medium bowl, combine the chicken cubes with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and grated ginger.
2Toss to coat evenly and let marinate for 10 minutes at room temperature.
3In a shallow dish, whisk together cornstarch, flour, salt, and white pepper.
4In another shallow dish, place the beaten eggs.
5Working in batches, dip each chicken piece first into the egg, then into the flour mixture, pressing lightly so the coating adheres.
6Heat about 1/2 inch of vegetable oil in a large skillet over medium high heat until it shimmers, about 350 degrees F.
7Carefully add the coated chicken pieces in a single layer without crowding.
8Fry for 3 to 4 minutes per side until golden brown and cooked through, with an internal temperature of 165 degrees F.
9Transfer to a paper towel lined plate to drain.
10In a small bowl, whisk together chicken broth, 3 tablespoons soy sauce, hoisin sauce, 1 tablespoon rice vinegar, brown sugar, and sesame oil.
Set aside.
11Pour off all but 1 tablespoon of oil from the skillet.
12Add the minced garlic and cook over medium heat for 30 seconds until fragrant.
13Pour in the sauce mixture and bring to a simmer.
14Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
15Return the fried chicken to the skillet and toss to coat with the sauce.
16Add the cashews and stir gently until everything is well combined and heated through, about 1 minute.
17Garnish with sliced green onions and serve immediately over steamed white rice.

🔧Equipment

Large skillet or wok
Mixing bowls
Whisk
Tongs
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a healthier version, you can bake the chicken at 400 degrees F for 15 minutes instead of frying. Make sure to flip halfway through. You can also add vegetables like broccoli or bell peppers to the sauce for extra nutrition.

Watch Video Of How Springfield Style Cashew Chicken Works

This Springfield style cashew chicken is always a good idea for any occasion. It works wonderfully for family gatherings because it is hearty, flavorful, and appeals to both kids and adults.

I love how the crispy chicken and crunchy cashews come together in that savory sauce that everyone raves about. For storing leftovers, keep them in an airtight container in the fridge for up to three days.

To reheat, use a skillet over medium heat with a little splash of water or chicken broth to bring the sauce back to life. Serve it over fresh rice or even noodles for a quick and satisfying meal.

This recipe is a keeper that I turn to again and again.

❓ Frequently Asked Questions About Springfield Style Cashew Chicken

1. Can I make this Springfield style cashew chicken ahead of time?

Yes, you can prepare the chicken and sauce separately up to a day in advance. Keep the fried chicken in an airtight container in the refrigerator and the sauce in a separate container. When you are ready to serve, reheat the chicken in a 350 degree F oven for about 10 minutes to restore crispiness, then warm the sauce on the stove and combine everything with the cashews just before serving.

2. What is the best way to store leftovers?

Store any leftover cashew chicken in an airtight container in the refrigerator for up to 3 days. The cashews may lose some crunch over time, so if you plan to have leftovers, consider adding the cashews only to the portion you are eating. To reheat, use a skillet over medium heat with a splash of water or chicken broth to loosen the sauce, stirring gently until heated through.

3. Can I use a different type of nut instead of cashews?

Cashews are traditional for this dish because of their mild sweetness and creamy texture, but you can substitute peanuts or almonds if needed. Keep in mind that peanuts have a stronger flavor and almonds are crunchier. Toast the nuts lightly before adding them to the dish for the best taste.

4. How do I make the chicken extra crispy?

For extra crispy chicken, make sure the oil is hot enough before frying, around 350 degrees F. Do not overcrowd the pan, as this lowers the oil temperature and makes the coating soggy. You can also double coat the chicken by dipping it in the egg and flour mixture twice. Let the coated chicken rest for a few minutes before frying to help the coating adhere better.

5. Is this dish gluten free?

This recipe is not gluten free as written because it uses all purpose flour and soy sauce. To make it gluten free, substitute the all purpose flour with a gluten free flour blend or rice flour, and use tamari or gluten free soy sauce. Also check that your hoisin sauce is certified gluten free, as some brands contain wheat.

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