Cashew Chicken
This recipe is easily adaptable for additional vegetables! Add pea pods, broccoli or water chestnuts for additional flavor and color!
1 cup cashews
1 red bell pepper
1 pound skinless and boneless chicken breast
3 tablespoon peanut oil
4 garlic cloves, finely chopped
2 tablespoons rice wine
3 tablespoons gluten free hoisin sauce (Check label for allergens!)
2 teaspoons sesame oil
4-5 scallions, make sure you include the the green tips!
Stir fry cashews in a skillet or wok over medium heat about 2 minutes or until golden brown. Remove and set aside.
Slice the red peppers and the chicken both into thin strips.
Heat the peanut oil in a skillet or work over high heat. Once the oil is really hot, add the garlic and sizzle for a few seconds. Add the red pepper and chicken and stir fry for about 2 minutes.
Stir in the rice wine and hoisin sauce. Stir fry until the chicken is no longer pink, coating with the sauce evenly. Add the sesame oil, cashews and scallion. Blend well and serve with rice.
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