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Friday, December 20, 2013

Spicy Cashew Chicken

Well hello blog. It's been awhile. Life got so busy, as it does for many of us when the holidays begin. On top of being busy, our household had a long run of stomach flu and nasty head colds. Needless to say, we were not quite in the state of health to enjoy good food. So that's why the blog suffered for quite some time. Today is honestly the first day that I can say I feel almost ok. I am probably getting a sinus infection and don't care for the headache that is ensuing because of it, but at this point I am getting used to feeling "not so great". Anyway, I didn't prepare a whole bunch of yummy meals through all this, but I did  take time one night to make this yummy cashew chicken. Oh it's so good and I cannot wait to make it again and this time, NOBODY will be sick when I make it! ;)
2 chicken breasts, cut into bite size pieces
1 Tbsp cooking sherry
2 Tbsp soy sauce
 1/4 cup olive oil
 1 tsp red pepper flakes

3 green onions, sliced
 2 cloves garlic, diced
1/2 cup cashews
Toasted sesame seeds
 
SAUCE:
4 Tbsp soy sauce
1 1/2 Tbsp cornstarch
4 tsp sugar
2 tsp white vinegar



Combine 1 Tbsp soy sauce and the cooking sherry in a medium bowl. Cut chicken into bite-sized pieces and place the chicken pieces in the soy/sherry mixture. Let the chicken marinade in the mixture while you prepare the rest of the ingredients.



In a small bowl, whisk together all the sauce ingredients. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 



Drain the chicken in a strainer to drain off some of the excess marinade.

Heat oil in a large skillet over high heat.  Add chicken and red pepper flakes. Cook for just a minute and then add the garlic. Cook chicken until it's cooked through. Drain any excess oil.  Add cashews. Add the soy/sherry sauce mixture. Stir the chicken to cover everything in sauce. Sauce should thicken quite a bit. Sprinkle toasted sesame seeds and add sliced green onions.

Serve.

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