But this time, I didn’t have to knit it. I just get to enjoy it! After I made one for my brother for Christmas, I mentioned to Knitting Daughter that I just loved the scarf, but couldn’t even think about knitting another one. (It’s knit as a tube, so it’s row after row after row of going around and around, knitting … knitting … knitting.)  She offered to make me one for my birthday and I quickly picked out the colors and wound them up before she could come to her senses and change her mind. This one is done in Cascade Eco Alpaca, (in Baby Camel and Natural) like the one I knit for my brother. It is warm as can be and feels absolutely wonderful to knit AND to wear. I just love it. And now Knitting Daughter is going to knit one for herself, using Alpaca With a Twist Baby Twist in a blue and a charcoal.

Have you ever made a recipe that was so much work that you filed it in the “never again” file? (But it was so tasty, that you found yourself getting it back out and making it another time?) That’s what today’s recipe is. A “boy this is a lot of work but it sure tastes great” kind of recipe. I love the Spicy Cashew Chicken at The Cheesecake Factory. Since you can Google and find pretty much any recipe on the planet, that’s what I did, and I made it while we were in Colorado.  Next time I might just go eat it at the restaurant ….

Spicy Cashew Chicken (Cheesecake Factory Style)

4 chicken breasts, cut into 1-2″ pieces
1 cup Seasoned Rice Flour (recipe below)
2 cups Rice Flour Batter (recipe below)
1 1/2 cups Spicy Soy-Sherry Sauce (recipe below)
1 cup cashews, roasted and salted
1/2 cup green onions, chopped
2 tsp. white sesame seeds, toasted
2 tsp. fresh parsley, finely chopped
1+ cups peanut oil for frying (as needed)
rice, cooked and ready to serve

Make the Seasoned Rice Flour (1/4 lb Rice Flour, 1/2 tsp. salt, 1/3 tsp. black pepper, 1/4 tsp. Paprika, 1/4 tsp. baking powder. Add together and mix well.)

Make the Rice Flour Batter (2 cups Rice Flour, 1/2 cup all-purpose flour, 1/2 tsp. salt, 1/2 tsp. black pepper, 1 qt. ice cold water.) Combine dry ingredients and then add in ice water and stir until well combined. Store in refrigerator or on ice to keep cold at all times.

Make the Spicy Soy-Sherry Sauce (2 cups Hoisin Sauce, 1/2 cup soy sauce, 1/2 cup Sherry Wine, 1/4 cup red wine vinegar, 1/8 cup Chili Garlic Sauce, 1/2 cup sugar, 1/4 lb. fresh garlic, minced, 1 tsp. crushed red chili flakes.) Mix everything but the sugar. Add sugar in last, whisking well, until evenly combined.

Heat the peanut oil in a large wok or saute pan.

Put chicken pieces in a large bowl and add the Seasoned Rice Flour. Gently toss so that all of the pieces are coated with the flour mixture.

Dunk each chicken piece into the Rice Flour Batter, coating evenly. Add the chicken pieces to the hot oil, making sure that none of them overlap (single layer). Allow to cook undisturbed for 3-4 minutes per side. Drain pieces on a wire rack, while you’re doing another pan full.

When all of the chicken pieces have been fried, empty any remaining oil from the pan and then use it to heat the Spicy Soy-Sherry Sauce. When hot, add the chicken pieces and cashews to the pan and mix well, heating through.

Serve over rice and enjoy!

Quick question for you – we’re having the blue/gold Team Spirit colorway re-done, and Beth from Lorna’s Laces sent two “gold” samples for us to choose from. I have laid them on top of the current skein of blue/gold (which is not gold, thus the reason for us getting them re-done). Which gold do you like better – the brown-gold mini skein on the left or the yellow-gold mini skein on the right? Help us decide!

Sheri Backtothatrecipe – Itreallywasgood.Itreallywasalotofwork.