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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Rating:
★★★★★ 3 votes
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

Step-By-Step

1Mix 3/4 tsp salt and 1/4 tsp pepper in bowl with cornstarch. Coat chicken pieces.

2Heat 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.

3Add 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.

4Stir 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