Springfield-Style Cashew Chicken

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• 1/2 cup (75g) roasted cashews 1/2 cup (75g) roasted cashews
• 2 green onions, sliced 2 green onions, sliced
• For the sauce: For the sauce:
• 1/4 cup (60ml) low-sodium soy sauce 1/4 cup (60ml) low-sodium soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger 1 teaspoon grated fresh ginger
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 20g (Sugar: 5g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the flour, cornstarch, salt, and black pepper.
2. 2.
   Toss the chicken pieces in the flour mixture until evenly coated.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. 4.
   Fry the chicken in batches until golden brown and cooked through. Remove and set aside.
5. 5.
   In the same skillet, add the garlic and ginger. Stir-fry for 1 minute until fragrant.
6. 6.
   In a separate bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, sesame oil, and chicken broth.
7. 7.
   Pour the sauce into the skillet and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
8. 8.
   Add the fried chicken and roasted cashews to the skillet. Stir to coat the chicken and cashews with the sauce.
9. 9.
   Cook for an additional 2 minutes until everything is heated through.
10. 10.
    Garnish with sliced green onions and serve over steamed rice.

Treat your ingredients with care...

• Chicken — For extra tenderness, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before coating it in the flour mixture.
• Cashews — To enhance the flavor, lightly toast the cashews in a dry skillet before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Customize the dish by adding your favorite vegetables such as bell peppers, broccoli, or snap peas.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce during the simmering process.
• Substitute the chicken with tofu or shrimp for a variation of the dish.
• To make it more authentic, serve the Springfield-Style Cashew Chicken with a side of steamed bok choy or Chinese greens.

Serving advice

Serve the Springfield-Style Cashew Chicken over a bed of steamed rice for a complete and satisfying meal. Garnish with sliced green onions for a pop of color and freshness.

Presentation advice

Arrange the golden chicken pieces and cashews on a serving platter, drizzle the sauce over the top, and sprinkle with sliced green onions. Serve with a side of steamed rice in a separate bowl for an appealing presentation.