Recipe: Gluten Free Cashew Chicken, Springfield Style!!

Gluten Free Cashew Chicken (Springfield Style!)

Gluten Free Cashew Chicken (Springfield Style!)

Some of you know that I live in Springfield, Missouri.  Springfield, Missouri, aside from being the HQ for Bass Pro Shops, is also the home of the fabled Cashew Chicken, a dish made of fried chicken bits, rice and something that can only be described as a delicious jelly-like oyster gravy.  It is really delish, despite how gross that sounds. 😉   This is a dish that appears regularly in my home, since I still crave the cashew chicken, but can’t simply order out anymore.  Below is the method and the recipe. 🙂

For this particular dish, I’m assuming you know how to batter and fry things and that you know how to make rice (I don’t, but my rice cooker does!).  This recipe is for the sauce only.  We’ll have another post, with photos, on how to southern fry chicken bits at some time in the future.

2 lbs chicken bits, fried
Rice, prepared
1 bunch green onions, chopped
1 can cashews, opened

1 cup chicken stock
1/2 cup hot water
2 tsp. sugar
2 tsp. oyster sauce
2 tsp. GF soy sauce
2 tblsp. corn starch

1.  Combine chicken stock and hot water (or 1 1/2 c. water and 1 1/2 tsp. Knorr buillion) in a medium sauce pan and turn heat to medium.  Add sugar, oyster sauce, soy sauce and corn starch and whisk until dissolved.  Keep stirring until sauce  thickens, about 10 minutes.

2.  Serve over a bed of rice with chicken bits, green onions and cashews, to taste.

I am told that this is the genuine real deal original recipe from the man who invented Springfield Style Cashew Chicken.  For my taste buds, this is what I like when I used to go out for this dish. 🙂  Enjoy!


1 comment so far

  1. Jane on

    That looks absolutely gorgeous!

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