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Cashew Chicken Recipe

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This recipe for Cashew Chicken, by , is from Angie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Allison Chavis


1/3 c. canola or vegetable oil
1 1/2 lbs. chicken breast cut into bite size chunks
Seasoned Rice Flour (ingredients below)
Rice Flour Batter (ingredients below)
Spicy Soy-Sherry Sauce (ingredients below)
8 ounces Cashews
6 green onions cut into 1/4 in. pieces

3/4 c. Rice Flour
1/4 t. Kosher Salt
1/8 t. Ground Black Pepper
1/8 t. Paprika
1/8 t. Baking Powder

1 1/2 c. Rice Flour
1/4 c. All-Purpose Flour
1/4 t. Kosher Salt
1/4 t. Ground Black Pepper
1 1/2 c. Ice Water

1 c. Hoisin Sauce
1/4 c. Soy Sauce
1/4 c. Sherry Wine
2 T. Red Wine Vinegar
1 T. Sriracha sauce
1/4 c. Granulated Sugar
2 oz. Fresh Garlic minced
1/4 t. Crushed Red Chili Flakes

Make the seasoned flour by mixing the ingredients into a bowl together. To make the batter: combine all the ingredients together, in a bowl over ice. Keep COLD. Make the sauce by combining the ingredients and mixing well.

Toss the chicken with the seasoned flour. Put the batter into a large bowl with the chicken. Carefully combine the two until well coated. Heat the canola oil in a large pan or wok on medium high. Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy. Break apart any pieces that stay stuck together. Add the sauce and cashews into the pan. Add in the chicken and green onions. Toss all the ingredients together until well coated. Let cook for 30 seconds to a minute for the sauce to thicken. Garnish with sesame seeds, parsley and crushed cashews.




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