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.
This is the real thing. I come from Nixa, Missouri, which is about ten minutes from Springfield. I have eaten Cashew Chicken exactly like this most of my life. I think the sauce might leave you a bit dry, so double it. The richer you are, the more you will enjoy this, because the more cashews it has the better it will be. For whatever reason it is also the only recipe I have found that has fried chicken the way Springfield does it, with those crispy ridges on the sides.