CASHEW CHICKEN RECIPE
Cashew Chicken - This popular take-out dish is recreated at home using with easy and delicious recipe! Gluten free
INGREDIENTS
- 3 chicken breasts, diced into bite size pieces
- ½ onion, sliced
- 1 head broccoli, chopped into small florets
- 8 oz can of sliced water chestnuts, drained
- 1 cup cashews
- 1 pinch red pepper flakes
- Green onions and sesame seeds for garnish (optional!)
For the sauce:
- ½ cup soy sauce (tamari if you want gluten free)
- ¼ cup veggie broth
- ¼ cup brown sugar
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 teaspoons corn starch
INSTRUCTIONS
- Heat a wok or large pan over medium high to high heat with some vegetable oil
- Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
- Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
- Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
- Saute for a few minutes until the onions have softened
- Meanwhile, make your sauce
- Add all the sauce ingredients into a blender and blend until thoroughly combined
- Add your chicken back in with your veggies, and add your water chestnuts
- Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
- If your sauce isn't thickening enough for your preference, create a "slurry" by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
- Add your cashews and stir to combine
- Top with green onions and sesame seeds as you serve (optional!)
Recipe Adapted : CASHEW CHICKEN @ thegarlicdiaries
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