Gluten Free Springfield Style Cashew Chicken Recipes

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.

SPRINGFIELD CASHEW CHICKEN

Steps:

• In a bowl, mix the flour, baking soda and 1 tablespoon cornstarch.
• In another bowl place the beaten eggs.
• Dip chicken pieces in the flour mixture, the egg mixture, then back into the flour mixture.
• Deep fry in hot peanut oil; drain on paper towels.
• In another pan, mix the chicken broth, oyster sauce, sugar, soy sauce, pepper and 4 tablespoons cornstarch. Blend and cook until thick.
• Place chicken over rice.
• Pour sauce over chicken.
• Top with cashews and chopped green onion.

[GLUTEN-FREE!!!] SPRINGFIELD STYLE CASHEW CHICKEN

Steps:

• Combine all sauce ingredients, simmer and stir until thickened.
• Serve on a bed of rice with cashews and green onions on top.
• Delish.

SPRINGFIELD STYLE CASHEW CHICKEN II

Steps:

• To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels.
• Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.