Recipe courtesy of Emeril Lagasse
25 min
10 min
15 min
4 to 6 servings


  • 2 cups diced chicken breast, skinless
  • Salt
  • Freshly ground black pepper
  • 1 cup cornstarch
  • Oil for frying
  • 1/4 cup peanut oil
  • 1 cup unsalted cashews
  • 2 dried red peppers
  • 1/2 pound Chinese Long Beans, blanched


Season the chicken and cornstarch with salt and pepper. Dredge the chicken in the cornstarch, coating completely. Fry the chicken until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. In a large saute pan, heat the oil. When the oil is hot, add the cashews. Season with salt and pepper. Pan-fry until golden, about 4 to 5 minutes. Add the peppers and beans. Season with salt and pepper. Saute for 2 minutes. Remove from the heat. Toss the chicken and cashew mixture together. Mound in the center of a large platter and serve.

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