Springfield Style Cashew Chicken – Recipe

Springfield Style Cashew Chicken

One of my favorite cuisines is asian.  I LOVE chinese! Cashew Chicken in the Springfield, MO is unlike anything you will have had before.  It’s so unique it’s been given it’s own style.  You’ve heard of Chicago and New York style pizza, well this is Springfield style cashew chicken.   Traditional chinese dishes are stir fried, but years ago when a man named Leong moved into the Springfield area, he knew that traditional chinese cruisine would not fly since midwesterners love their meat and gravy.  He knew he had to “ease” them into it and so he gave them what they wanted, mixed with a little chinese on the side –  chicken on a bed of rice with gravy. It was a tasty success and this dish has since been dubbed “Springfield Style”.

hunt to table wild

It’s no big secret that 99% of the cooking is done by Dana.  However, there are a few things I pride myself on cooking that I believe are just out of this world.  Of course I  love to put my own spin on our recipes and always delight to use whatever game meat we have on hand.  This particular recipe, while great with free-range chicken is equally, if not better served up with pheasant.  It’s a recipe that I’ve done a lot of tweaking to over the years to make it the best it can be. I hope you enjoy my homestyle cashew chicken recipe.   It’s great with upland game bird too!

Here’s what you’ll need:

To serve 6 people

  • Approximately 4lbs of organic or kinda organic breasts
  • 3 Cups flour
  • Rice
  • 3-4 Eggs
  • Flour
  • Corn starch
  • 1 tsp baking soda
  • 2 cans chicken broth
  • Soy sauce (lower sodium)
  • Oyster Sauce
  • Peanut or vegetable oil
  • Cashews
  • Chopped green onions


  • Heat oil to 350
  • Mix together flour, 3 Tbsp corn starch, 1 tsp baking soda in a bowl.  Beat eggs in a separate bowl.
  • Cut pheasant into bite size cubes.  Roll in flour, egg and back in flour mixture.  Then place into hot oil and fry until golden brown.
  • Boil rice according to instructions.
  • Gravy:
  • Mix 4 tbsp cornstarch with enough water to make a semi-thick paste
  • Bring chicken broth, 5 Tblsp soy sauce and 6 Tblsp oyster sauce to a boil
  • Thicken with cornstarch solution to form a thick gravy.  Let gravy cook 3 minutes while stirring constantly to prevent burning.
  • Serve fried pheasant nuggets over a bed of rice, topped with gravy and garnished with cashews and green onions.

Don’t have pheasant? You can substitute turkey too – Big D shares his recipe on how to make these delicous – not your Grandma’s turkey nuggets!

PS – you should always make extra – it’s great for left overs!


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