Nothing says wonderful college memories like a plateful of Springfield Style Cashew Chicken. This version isn’t the same, but I wasn’t interested in frying chicken and I wanted to include more vegetables. The sauce is key – thank goodness for Hopsing!
Springfield Style Cashew Chicken
- 3 boneless chicken thighs, cut into 1″ cubes
- Hopsing Springfield Cashew Chicken sauce mix
- Chopped vegetables (your choice)
- Green onions, diced
- Cashew halves
Saute chicken for 1-2 minutes until browned on the outside. Prepare sauce mix. Add vegetables and saute until vegetables are crisp-tender and chicken is fully cooked.. Add sauce and cashews. Cook until warmed through. Serve over rice, topped with green onions.
You know you don’t have to buy Hopsing online — I can ship the cashew, sweet & sour, and General Tsao’s sauces to you any time! 🙂
Yay for Springfield-style! And, Leong’s sells their original sauces, too! https://www.leongsasianfood.com/product/springfield-style-cashew-chicken-sauce/
I’ll take you up on that!