Cashew Chicken ~ Gluten Free
Cashew Chicken ~ Gluten Free
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 🙂
Soy Sauce Mixture:
- 1/4 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
- 1/2 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)
- 1/4 Cup Dry Sherry
The Slurry (i.e the thickener):
- 2 Tbsp Cornstarch (make sure it’s Gluten Free, if you’re GF)
- 1/4 Cup Bragg Liquid Aminos or Soy Sauce
The Yummy Parts:
- 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)
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!
