1 Review of Springfield, Mo Cashew Chicken

From: Baer

On Oct 18, 2009

Wonderful dish! I did deviate from the posted recipe and added coarsely diced carrots, mushrooms, onions and bok choy. I used a wok and stir-fried the veggies in stages and while heating the peanut oil for frying the onions & carrot, I cut a medallion, 1/8 inch in thickness, of ginger root and fried that until golden and removed before continuing. Due to the high heat of wok cooking, the second dredging of chicken in flour introduced too much loose flour to the wok and caused the loose flour to burn. So I eliminated the second dredging and the chicken browned beautifully. While boiling the sauce, I also added grated ginger and a clove of pressed garlic. DO NOT skip in garnishing with the green onions. The green onions are the focal point for bringing all the flavors together and turn this recipe into a mouth-watering dish! Thank you for posting.