Cashew Chicken with Hot Oil Sauce

• 2 lbs boneless skinless chicken breasts
• 3 green onions, sliced
• 2 slices ginger, quarter sized,slivered
• oil (for frying)
• 1 -1 12 cup cashews
• 3 tablespoons tamari
• 2 tablespoons hot oil
• 2 tablespoons sesame paste
• 1 teaspoon ground szechuan peppercorns
• 12 teaspoon sugar

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.

chicken breasts, green onions, ginger, oil, cashews, tamari, hot oil, sesame paste, ground szechuan peppercorns, sugar

Taken from www.food.com/recipe/cashew-chicken-with-hot-oil-sauce-53674 (may not work)