Gluten Free Cashew Chicken
This gluten free cashew chicken is a flavorful weeknight favorite with a savory sauce and satisfying crunch. It comes together quickly and tastes even better than takeout.
Equipment
- wok
Ingredients
- 1.5 lb Boneless Skinless Chicken Thighs, cut into 1-inch pieces
- 3 tbsp Cornstarch
- 2 tbsp Avocado Oil, divided
- 1 Red Bell Pepper, diced
- 1 cup Zucchini, diced
- 3 cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
- 3/4 cup Roasted Cashews
- 1/4 cup Tamari (gluten free soy sauce)
- 2 tbsp Hoisin Sauce (gluten free)
- 1 tbsp Rice Vinegar
- 1 tbsp Honey
- 1 tsp Sesame Oil
- 1/2 tsp Red Pepper Flakes
- 2 Green Onions, sliced
- Steamed Rice, for serving
Instructions
- Toss the chicken pieces with the cornstarch in a bowl until evenly coated. In a small bowl, whisk together the tamari, hoisin sauce, rice vinegar, honey, sesame oil, and red pepper flakes. Set the sauce aside.
- Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat until the oil shimmers. Add the chicken in a single layer and cook for 5 to 6 minutes, tossing occasionally, until golden brown on all sides and cooked through. Transfer to a plate.
- Add the remaining 1 tablespoon of avocado oil to the same skillet. Toss in the diced red bell pepper and zucchini and stir-fry for 2 to 3 minutes until crisp-tender. Add the garlic and ginger and stir for 30 seconds.
- Return the chicken to the skillet. Pour the sauce over everything and toss to coat. Cook for 1 to 2 minutes, stirring frequently, until the sauce thickens and glazes the chicken and vegetables.
- Toss in the roasted cashews and sliced green onions and stir to combine. Serve immediately over steamed rice.
Nutrition
Serving: 1servingCalories: 468kcalCarbohydrates: 27gProtein: 35gFat: 24g
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