In a shallow bowl, combine the ground cashews, bread crumbs, and chopped cashews and mix well.
In another bowl, season the flour with Essence. In a third bowl, beat the eggs with the water to make an egg wash.
One at a time, lightly dust the chicken strips in the seasoned flour, then dip in the egg wash, and coat with the cashew mixture, turning to coat on all sides.
In a large saute pan or heavy skillet, heat 1/4 cup of the oil over medium-high heat. Add the chicken strips in batches to prevent overcrowding and cook, turning, until golden brown and cooked through, about 3 minutes per side. Repeat with the remaining strips, adding more oil as needed to coat the bottom of the pan.
Arrange the chicken on a platter with the sauce. Garnish with cilantro, green onions, and additional chopped nuts, and serve hot.
Emeril's ESSENCE Creole Seasoning:
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Segment the oranges over a small saucepan to catch any juice. Place 1/2 cup of the orange segments in the pan, and squeeze the juice from the remaining segments into the pan.
Add the remaining ingredients and bring to a boil. Cook, stirring with a heavy wooden spoon to mash the orange segments until the sauce is thickened and reduced by 1/3 in volume, about 10 minutes.