Cashew Chicken GF

Jean Ray

By
@Sheepdoc

From celiac.com. Requires use of purchased gluten-free sauces to be gluten free.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stir-Fry

Ingredients

1 lb
boneless, skinless chicken, cut in bite-sized pieces
1 Tbsp
corn starch
2 Tbsp
vegetable oil
5 slice
ginger
6 clove
garlic, minced
8
green onions, cut in 1" pieces, separated
1/2
red bell pepper, sliced
1
celery rib, sliced
1/2 Tbsp
gluten free hoisin sauce
1/2 Tbsp
gluten free oyster sauce
1 tsp
gluten free tamari (soy) sauce
1 tsp
rice vinegar
3 Tbsp
water
1/4 tsp
white pepper powder
1/2 tsp
sugar
1/8 tsp
sesame oil
3/4 c
cashews, roasted
red pepper flakes, to taste
salt, to taste

Directions Step-By-Step

1
Mix 3/4 tsp salt and 1/4 tsp pepper in bowl with cornstarch. Coat chicken pieces.
2
Heat 1 T oil in wok at medium high. Stir fry half of chicken 3 minutes and remove to a plate. Add another 1 T oil and stir fry rest of chicken with garlic, ginger, and white parts of onion 3 minutes. Add previously cooked chicken and vinegar and cook 30 seconds.
3
Add sesame oil, celery, red peppers, oyster sauce, hoisin sauce, tamari sauce, pepper and water, and cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat.
4
Stir in green parts of onion and cashews. Serve over white rice.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Chinese