Best Ozarks Cashew Chicken Recipes

SPRINGFIELD CASHEW CHICKEN

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Preheat the oven to 200 degrees F (95 degrees C).
• Beat egg and 2 tablespoons water in a bowl.
• Measure flour into a separate bowl.
• Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
• Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
• Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
• Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
• Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.

SPRINGFIELD STYLE CASHEW CHICKEN I

Steps:

• Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
• Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
• Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.

OZARKS CASHEW CHICKEN

Steps:

• Bring water to boil in a large saucepan. Dissolve bouillon in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl. Return broth and cornstarch mixture to saucepan and let thicken. Stir in sugar, oyster sauce, and soy sauce. Remove from heat and set aside.
• In a shallow dish or bowl, flour cubed chicken and allow to stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip into egg mixture, roll in flour again and fry in in hot peanut oil in a large skillet until golden brown.
• Place fried chicken cubes over hot steamed rice on a medium platter. Heat sauce over low heat, then pour over chicken. Sprinkle with cashew halves and green onions and serve.

MAKE YOUR OWN TAKEOUT CASHEW CHICKEN OR PORK WITH ORANGE SAUCE AND SCALLION RICE

Steps:

• In a sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions.
• Meanwhile, thinly slice the chicken or pork.
• Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the broccolini or florets until tender-crisp, about 3 to 4 minutes. Drain.
• Heat a large skillet over high heat while the broccolini cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.
• Scoop the chicken mixture into serving dishes, top with a scoop of rice, and serve.

CASHEW CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

KOBE ROUX | SPRINGFIELD, MO CASHEW CHICKEN SAUCE

Steps:

• Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
• Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
• Whisk until thickened.
• This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.

CASHEW CHICKEN

Steps:

• In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.