Springfield Cashew Chicken
"Springfield, Missouri is the home of cashew chicken. This is supposed to be Leong's original recipe. Leong and his brother Gee developed this famous dish, blending a fried chicken with an Oriental flare in the 1960s. This is the closest recipe I have ever found to tasting like the original. And since it is supposed to be the original maybe that is why? There are numerous variations of this famous dish so it is how you remember it! Make your favorite fried rice or order from your favorite restaurant to go along with the chicken. Enjoy!"
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 quart vegetable oil for frying
- 1/2 quart peanut oil for frying
- 1 egg
- 2 tablespoons water
- 1 1/2 cups all-purpose flour
- 3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
- 3 cups water
- 5 tablespoons cornstarch
- 6 chicken bouillon cubes
- 2 tablespoons oyster sauce
- ground white pepper to taste
- 1 cup cashews
- 1 cup chopped green onions