Springfield Cashew Chicken

Excellent recipe. My wife is from Springfield and has always raved about Cashew Chicken. It can't be sesame chicken, or kung pao (wich has peanuts) but must be Cashew Chicken from Springfield, MO. It's a weird recipe for Chinese food. I'm used to using garlic, ginger, bean paste, chile paste, etc. when I cook Chinese, but this has none of those ingredients. You will be tempted to dress it up, but don't! Just cook it as is and you will be surprised how good this is. Be warned, though -- this does not taste like your usual Chinese food in your town. It is a unique dish in and of itself. Oh, and you may want to cut back on the pepper unless you really love a peppery sauce.

Having lived in Springfield, Missouri for 7 years, and moving back to California, I can't tell you how very happy I am to have found your recipe! We ate this every week at the many restaurants that serve this wonderful dish. I have never found any other restaurant that makes this, much to my dismay. Thanks to you, I have made it twice from my California kitchen and leaving guests raving!<br/>This is about as close as you can get to the real Springfield Cashew Chicken. THANK YOU Dienia B!!<br/><br/>I like a tish of heat so added a bit of red pepper flake which really brought up the flavors in this recipe!

My DH and I both LOVED this recipe! I was really skeptical when I first saw this, but it turned out SO GOOD! My DH said, and I quote, "You can't get better Cashew Chicken at any Chinese restaurant!" The only change I made was to cut the pepper down to 1/2 tsp. in the sauce and doubled the green onion used for garnish. I will definitely be making this again! Thank you Dienia B.!

Have not yet tried the recipe but will very soon. Have been yearning for this recipe for 13 years!!!! Lived in Springfield & this is the BEST Cashew Chicken & is only made this way there. Have ordered in CA several different times & have always been disappointed. I could taste the oyster sauce, so I think you've hit it!!!!!!!

I grew in and around Springfield and after moving away could not, for the longest time, figure out why I couldn't find this Cashew Chicken anywhere. This recipe is close to what my mom developed but there are differences. 1. Cut the cornstarch in half. 2. Increase oyster sauce to 3 Tablespoons 3. Add one minced clove garlic 4. pepper to your taste, instead of the teaspoon pepper 5. no sugar But hey anything close to Springfiled Cashew Chicken is good with me! Also, suggest serving with a side of Crab Rangoon!