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Cashew Chicken with Hot Oil Sauce

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“I love this recipe with stir fried veggies and rice. Hope you like spicy food! It serves 4-6 depending on how many sides your offering.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the chicken in a medium saucepan with the onions, ginger and just enough water to cover.
  2. Bring to a boil, reduce heat and simmer for 15 to 20 minutes, or until the chicken is JUST done.
  3. Drain, reserving 2 T liquid.
  4. Submerge chicken in ice water for 1 minute to stop cooking process.
  5. Slice into bite sized pieces.
  6. Arrange on a serving plate or bowl.
  7. Sprinkle with the 2 T reserved liquid.
  8. Heat the oil to 350 degrees and fry the nuts until golden brown-dont burn them!
  9. Drain and cool.
  10. Pour over chicken and top with sauce.
  11. In a pan mix together the tamari, hot oil, sesame paste, ground szehuan peppercorns and sugar.
  12. Bring to a boil, reduce heat and simmer for 2 minutes.

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