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

• 350G Typically Daylesford Organic Chicken Breasts
• 100 G Jumbo Garlic 100g
• 250G Ginger - 250g
• 600G Ginni'S Cashew Nuts Spicy 600g
• 1 stick Organic Celery Stick
• - Cooks & Co Sliced Mushrooms
• 300G Love Me Tender Mangetout
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 Bunch Spring Onions 1 Bunch
• - Silver Spoon Granulated Sugar
• 500 G Brown & Polson Cornflour
• - Tata Salt
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml
• 227G Golden Swan Whole Water Chestnuts, 227G

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 tamari soya sauce, 1 tbsp gluten-free sherry, 1/4 tsp salt, 1 minced clove of garlic, and 1 tsp grated ginger 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 water chestnuts, and 1/2 lb snow peas 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 vegetable broth, 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.