The Chicken and the Cashews

One of the things I’ve missed most since going gluten free is take out Chinese food. But until PF Chang’s or some other celiac-friendly restaurant comes my way, I’m stuck making my own. I’ve turned out a few good dishes recently – Beef Broccoli, Spring rolls, teriyaki wings (okay, that’s Japanese), and this Cashew Chicken dish. I’ll post the others some day. But for now, chicken!

Ingredients:

1 pound cubed chicken pieces (thighs or breasts)
1 Tbsp minced garlic
2 tsp gluten free soy sauce (or Bragg’s)
1 1/2 tsp cornstarch
1 tsp + 2 Tbsp rice wine or dry sherry
1 tsp salt
1/4 tsp sugar
1/4 cup chicken broth
2 Tbsp vegetable oil
2 Tbsp minced ginger

1/2 cup sugar snap peas
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup unsalted roasted cashews

Directions:
In a bowl, combine the chicken, garlic, half the soy sauce, 1 tsp cornstarch, 1 tsp rice wine/sherry, 1/2 tsp salt, and the sugar.

In another bowl, combine the broth, the other half of the soy sauce, 2 Tbsp rice wine/sherry, and 1/2 tsp cornstarch.

Heat a skillet or wok, and add half the oil. Fry the ginger for 10 seconds or so, then add the chicken mix and fry until browned but not cooked through. Add the rest of the oil, the veggies, cashews, and 1/2 tsp salt. Restir the broth mix and slowly add it to the pan. Cook until the chicken is done.

Serve on rice or rice noodles.

Cashew Chicken on Rice

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