Gluten-Free Cashew Chicken Stir-Fry Recipe

About this recipe

A flavorful and gluten-free dinner option featuring tender chicken, crunchy cashews, and crisp vegetables in a savory sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Garlic - Single Clove
• 250 g Nutri Harvest Premium Whole Cashew Nuts
• 100 g Celery Stalk
• 125 g White Shimeji Mushroom (Anabe)
• 540 G Sarwarbamboo Shoots Imported Whole Halves
• 100 g Broccoli Florets
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Akar Powder Salt
• 250 g Spring Onion
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. 1. In a small bowl, mix 1 tsp sugar and 1 tbsp cornstarch together until well combined.
2. 2. Cut 2 chicken breasts into bite-sized pieces and marinate them in 2 tbsp gluten-free soy sauce, 1 tbsp gluten-free sherry, 1/4 tsp salt, 1 minced clove of garlic, and 1 tsp ginger powder for at least 15 minutes.
3. 3. Heat a small amount of oil in a large skillet or wok over medium-high heat. Add 1 cup of cashew nuts and toast them until golden brown, then remove and set aside.
4. 4. In the same skillet, stir-fry 1 sliced celery stalk, 4 chopped green onions, 1/2 lb sliced mushrooms, 15 oz bamboo shoots, and 1/2 lb broccoli until tender-crisp, about 3-4 minutes. Remove and set aside.
5. 5. Add the marinated chicken to the skillet and cook until the pieces are white and fully cooked through, about 5-7 minutes.
6. 6. Return the toasted cashews and stir-fried vegetables to the skillet with the chicken. Stir in the cornstarch mixture and 3/4 cup water, cooking and stirring until the sauce thickens, about 2-3 minutes.
7. 7. Serve the stir-fry hot over steamed rice or your preferred gluten-free grain.