Gluten Free Cashew Chicken

Post date: May 25, 2015 4:05:14 PM

1 lb. boneless, skinless chicken breasts, cut into bite size pieces

1 Tbsp. cornstarch

2 Tbsp. vegetable oil

5 slices fresh ginger

6 cloves garlic, minced

8 scallions, white and green parts separated, each cut into 1 inch pieces

1/2 red bell pepper, sliced

1 stalk of celery, sliced

1/2 Tbsp. gluten free hoisin sauce

1/2 Tbsp. gluten free oyster sauce

1 tsp. gluten free soy sauce

1 tsp. rice vinegar

3 Tbsp. water

3 dashes white pepper

1/2 tsp. sugar

1/8 tsp. sesame oil

3/4 cup toasted raw cashews

1/4-1/2 tsp. crushed red pepper flakes

Salt, to taste

White rice, for serving

Directions:

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 tsp. salt and 1/4 tsp pepper.

Heat a tablespoon of oil in a saute pan over medium high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

Add remaining oil and chicken to skillet along with the garlic, ginger, and white parts of scallions.

Cook, tossing often, until chicken is browned, about 3 minutes. Return firs batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

Add sesame oil, celery, red peppers, oyster sauce, pepper and water. Cook, tossing until chicken is cooked through, about 1 minute or so. Remove from heat.

Stir in scallion greens and cashews. Serve immediately over white rice, if desired.