Name: Cashew Chicken ~ Gluten Free
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1/4 Cup Bragg Liquid Aminos or Soy Sauce; 1 Tbsp Rice Vinegar; 1 Tbsp Worcestershire sauce; 1 Tbsp Light Brown Sugar; 1/2 tsp Canola Oil; 1 Tbsp Fresh Ginger (finely chopped); 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; 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); 1/4 Cup Dry Sherry; 2 Tbsp Cornstarch (make sure it's Gluten Free, if you're GF); 1/4 Cup Bragg Liquid Aminos or Soy Sauce; 1 Cup Whole Roasted Unsalted Cashews; 1/3 - 1/2 Cup Water Chestnuts, chopped (I leave mine whole for more crunch); 1-2 Scallions, Green and White Parts (sliced for topping)

Cashew Chicken ~ Gluten Free

Jump to Recipe

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 🙂

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

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!