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springfield style cashew chicken

Springfield-Style Cashew Chicken

When it first appeared in 1963 at the Grove Supper Club, Springfield-style cashew chicken was an instant success. As an attempt to merge the two worlds, chef David Leong, a Chinese immigrant, modified its native cuisine so that it would appeal to the locals' taste.


- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

- 1/2 cup all-purpose flour

- 1/4 cup cornstarch

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1/4 cup olive oil

- 1/2 cup cashews, roughly chopped

- 1/2 cup chicken broth

- 2 tbsp soy sauce

- 2 cloves of garlic, minced

- 1 tsp dried ginger

- 1/4 tsp red pepper flakes (optional)

- Cooked white rice, for serving


1. In a large mixing bowl, combine the flour, cornstarch, salt, and black pepper. Mix well.

2. Add the chicken to the bowl and toss to coat the pieces evenly with the flour mixture.

3. Heat the olive oil in a large skillet over medium-high heat.

4. Carefully add the chicken to the skillet and cook for 5-6 minutes, or until golden brown and cooked through.

5. Remove the chicken from the skillet and set aside on a plate.

6. In the same skillet, add the chopped cashews and cook for 2-3 minutes, until lightly toasted. Remove from the skillet and set aside.

7. In the skillet, add the chicken broth, soy sauce, minced garlic, dried ginger, and red pepper flakes (if using). Stir to combine and bring to a simmer.

8. Add the cooked chicken back to the skillet and toss to coat in the sauce.

9. Let the chicken simmer for an additional 2-3 minutes, or until the sauce has thickened slightly.

10. Serve the Springfield-Style Cashew Chicken over cooked white rice and top with the toasted cashews. Enjoy!

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