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Cashew-Crusted Chicken Fingers with Ginger-Orange Sauce (Emeril Lagasse) Recipe

Cashew-Crusted Chicken Fingers with Ginger-Orange Sauce (Emeril Lagasse) Recipe

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Cashew-Crusted Chicken Fingers with Ginger-Orange Sauce (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup ground unsalted cashews, plus 1/4 cup chopped
1/2 cup fine dry bread crumbs
1 cup all-purpose flour
1 tbsp essence , recipe follows
2 large eggs
1 tbsp water
1 1/2 lb chicken breasts, cut into 1-inch thick strips and patted dry
1/4 cup vegetable oil , plus more as needed
ginger orange sauce , recipe follows
cilantro sprigs, for garnish
frizzled green onion stems, for garnish
chopped cashews, for garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 large orange, peel and pith cut away
1 tbsp minced fresh ginger
1 1/2 cups veal stock
2 tbsp chopped fresh cilantro leaves
1 tbsp chopped unsalted cashews
1 tsp sesame oil
1 tbsp sugar
1/4 tsp salt

Directions:

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.
Ginger-Orange Sauce:
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.
Transfer to a decorative bowl and serve warm.
Yield: about 1 1/4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1024.79 Kcal (4291 kJ)
Calories from fat	553.49 Kcal
		% Daily Value*
Total Fat	61.5g	95%
Cholesterol	162.73mg	54%
Sodium	4745.89mg	198%
Potassium	921.93mg	20%
Total Carbs	82.32g	27%
Sugars	6.04g	24%
Dietary Fiber	7.92g	32%
Protein	42.51g	85%
Vitamin C	4mg	7%
Vitamin A	0.1mg	4%
Iron	8.2mg	46%
Calcium	153.3mg	15%

Amount Per 100 g
Calories	250.76 Kcal (1050 kJ)
Calories from fat	135.44 Kcal
		% Daily Value*
Total Fat	15.05g	95%
Cholesterol	39.82mg	54%
Sodium	1161.3mg	198%
Potassium	225.59mg	20%
Total Carbs	20.14g	27%
Sugars	1.48g	24%
Dietary Fiber	1.94g	32%
Protein	10.4g	85%
Vitamin C	1mg	7%
Iron	2mg	46%
Calcium	37.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.