Gluten-Free Cashew Chicken

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I found the recipe for cashew chicken that I promised to post.  I made it for dinner tonight and remembered why I loved it so much.  So, here’s to Jeannie–cashew chicken over rice

I started with a recipe from Taste of Home, and have changed it up over the years.  Here’s what I did today.  This recipe is very flexible.

Mix:  2 cups chicken or turkey broth

1/4 cup cornstarch

3 Tablespoons gluten-free soy sauce (we buy it by the gallon at Cash and Carry)

1/2 teaspoon ground ginger

Stir those ingredients together, and set aside.  This is the sauce that gives the stir-fry a great flavor.  Stir it one more time right before pouring it over the veggie/meat mixture.

Cut up vegetables and chicken and put into bowls, piles on a cutting board, whatever you want.  It just works better to have it all cut up before you start.  You can vary the veggies according to what you can grow, or get on sale.  Today I used:

2 boneless, skinless chicken thighs cut into very small pieces (Mine were diced into about 1/4-1/3 inch pieces)

1/2 medium onion, diced

1 carrot, diced

Celery sliced thinnly (today it was the center of a stalk that needed used, other times I might  use 2-3 sticks)

4 large mushrooms

1 cup snow peas ( I would have liked 2 cups in there, but that’s what I had today)

1 bunch broccoli, cut into flowerets (it was 1 medium-sized bunch)  I also cut the stem into small pieces and added that in.

2 cloves garlic, minced

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I put a small bit of oil into a frying pan and cooked the chicken and onion for about 4-5 minutes, until the chicken was looking almost done.  Then, I added a little more liquid (some of the mix I made above, or plain broth.  If you use the mix, take from the top so you don’t get any cornstarch at this point.)  Then, I added the veggies in the order of hardest first, and softest (or anything that needed to stay crisper)last.  So, today I had carrots, celery, broccoli, mushrooms, snow peas and minced garlic.  If you have a different assortment, it will work.  Others I like in there are zucchini and summer squash, peas, and bean sprouts, to name a few.  The sauce is very important and it gives any veggies that great flavor.   I let it cook for a bit, stirring often.   After the veggies were crisp, but getting tender, I poured in the mixture.  I continued cooking and frequently stirring until the mixture thickened.  I did not let the veggies get very soft, just crisp-tender, because that is how my family likes them.

I made white rice to go with this, and it sopped up the marvelous sauce nicely.  I sprinkled some cashews on top of each portion after it was plated.  This would have been enough for 4 normal people, but 3 of us very hungry people ate it all.  It would be easy to stretch this, by adding more veggies.  It is tasty and healthy.

 

 

 

 

 

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10 thoughts on “Gluten-Free Cashew Chicken

  1. Many thanks for the yummy recipe! While I believe everything is better with chicken :), I might try this as a vegetable only meal…especially on a “meatless Monday”. Economical and great way to eat more vegetables.

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  2. Oh my goodness that looks delicious and so easy to make! I’m a huge fan of Asian type foods because they contain so many wonderful veggies. I’ll have to put cashews on my shopping list and make this soon. Thanks for sharing the recipe!

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    1. Years ago, I got a huge bag of raw cashews. It must have been a good deal, because they are still holding out. I kept them frozen (part of the issue–I lost them) and only use them for this recipe (which I also just found). I have a feeling they are going to disappear now:)

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  3. Becky, I have been following your blog for over a year. I just wanted you to know that I made this Cashew Chicken recipe tonight for dinner and it was WONDERFUL!!! I made a couple of changes though, I used a bag of frozen stir fry vegetables instead of the fresh vegetables and I added a can of water chestnuts and some cauliflower to mine. My husband loved it! Thanks for the recipe. Blessings to you and your family!

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    1. Yes. And celery, onion and carrots are very reasonable, at any time of year. If that’s what I have, that’s what I’ve used in the past. I will say I have used frozen broccoli and it’s not as nice, but it is edible.

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