I would be even more thankful for Cashew Chicken if I could get it outside of Missouri. As it is, every time I go to Missouri I must eat it. Sure, Cashew Chicken is on the menus at most Chinese places but it is not made the same at all. Usually it's a stir-fry kinda thing, but the one I like is a sweet and sour kinda thing, just a different sauce. Usually the sign advertises it as "Springfield Cashew Chicken" - wonder why after all these years it hasn't caught on elsewhere. All they would have to do is add a second sauce (an oyster sauce) to their bar.
I'm not a big fan of onions so I leave them off. Yum!!