Cashew Chicken ~ Gluten Free

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Our family's go-to order from our favorite local Chinese restaurant was always the Cashew Chicken. However, since we moved, we have not been able to find another restaurant that makes a Cashew Chicken as well as our favorite. So, I pulled up my shirt sleeves and headed into my kitchen to try and re-create our much-loved and missed recipe 😉 After MANY failed attempts, I finally succeeded in pleasing all members of my family! I hope you enjoy it as much as we do 🙂
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Main Dish
Cuisine Asian
Servings 4 Servings

Ingredients
  

Soy Sauce Mixture:

  • ¼ Cup Bragg Liquid Aminos or Soy Sauce I use Bragg Liquid Aminos because it's GF and Soy Free, but you can use regular or low-sodium soy sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Light Brown Sugar
  • ½ tsp Canola Oil
  • 1 Tbsp Fresh Ginger finely chopped

Chicken:

  • 4 Boneless, Skinless Chicken Breasts cut into bite-size pieces
  • 1-2 Pinches Table Salt
  • 1-2 Pinches Ground Black Pepper
  • 3 Tbsp Canola Oil

Garlic, Bell Peppers, etc.:

  • 1 tsp Garlic, minced (2 cloves)
  • 1 Large Bell Pepper Cut into bite-size pieces; I like to use Red or Orange for the color and the sweetness
  • 2 Tbsp Fresh Ginger, chopped
  • 1 Cup Broccoli, chopped (optional) or Snow Peas
  • ¼ Cup Dry Sherry

The Slurry (i.e the thickener):

  • 2 Tbsp Cornstarch make sure it's Gluten Free, if you're GF
  • ¼ Cup Bragg Liquid Aminos or Soy Sauce

The Yummy Parts:

  • 1 Cup Whole Roasted Unsalted Cashews
  • ⅓ - ½ Cup Water Chestnuts, chopped I leave mine whole for more crunch
  • 1-2 Scallions, Green and White Parts sliced for topping

Instructions
 

The Soy Sauce Mixture:

  • In a small bowl, whisk together the Bragg Liquid Aminos (or Soy Sauce), Rice Vinegar, Worcestershire Sauce, Light Brown Sugar, Canola Oil and Ginger; Set aside.

The Chicken & Veggies:

  • In a large non-stick skillet, heat the 3 Tablespoons of Canola Oil over medium heat.
  • Once the oil is shimmering, add the chicken, sprinkling with salt and pepper, and saute until thoroughly cooked (about 5 - 8 minutes).
  • Remove the cooked chicken with a slotted spoon and place in a large bowl; set aside.
  • Reduce the temperature to medium-low, add the Garlic, Bell Pepper, and 2 Tablespoons Ginger to the same skillet; cook for about 2 minutes, keeping Peppers crisp. (Note: if you're adding Broccoli or Snow Peas, do so now)
  • Next, add the Sherry and stir thoroughly with the juices and Garlic-Peppers-Ginger mixture.
  • Add the Soy Sauce Mixture that you set aside earlier to the skillet and bring to a boil (about 1 minute).
  • In a small bowl, whisk together the Cornstarch and 1/4 Cup Bragg Aminos to make the slurry; add this to the skillet and stir thoroughly to blend well (if sauce is too thick, add 1/4 cup water).
  • Lastly, return the Chicken to the skillet along with the Cashews and Water Chestnuts;
  • Garnish with scallions and serve. Enjoy!