Growing up, there was only one option when you wanted Chinese food… the menu may have had a ton of great choices, but if it wasn’t Springfield Cashew Chicken, was it even really worth ordering Chinese food? You see, traditional Cashew Chicken is a Chinese-American dish that’s stir fried in a wok, but Springfield-style Cashew Chicken combined classic American food– fried chicken– with this popular dish, and allowed a totally new recipe to take shape… and trust me, you must try it.

Start by cutting boneless skinless chicken breasts into small pieces– I like to use tender-sized pieces because it takes a little bit less effort to cut them into small pieces. Then, mix eggs and milk together and soak the chicken in the egg mixture. During this time, heat up oil in a fryer or a skillet.

Flour the egged pieces and place in the hot oil, cooking until chicken is done (a couple of minutes on each side).

While frying the chicken, it’s time to make the gravy. It is super simple to make– just get some hot water and mix in chicken bouillon cubes, stirring until they’re mostly dissolved. Once you’ve done that, mix in soy sauce and corn starch, stirring rapidly until it thickens.

Pour the sauce over the pieces of fried chicken, stirring until coated, then garnish with cashews and green onions, if desired. We like to serve ours over white rice, too.

It’s a super easy dish your entire family will love, and it just has that flair that you need for a great mealtime! Try your hand at using chopsticks, or just eat it fork-and-knife style, knowing that you’re having an awesome dish rich with great Asian-American culture blended together!

What’s your favorite Asian or Asian-inspired dish? Let me know in the comments below!