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.