Chinese Cashew Chicken (Gluten-Free, Soy-Free)
You won't need to spend money on take-out anymore! The best Chinese Cashew Chicken made right at home, gluten-free, and soy-free! A healthier recipe you can make for dinner and have the best leftovers for lunch!
- Cook Time: 16 mins
- Total Time: 16 mins
- Yield: 3 1x
- Category: Main
- Cuisine: Chinese
Ingredients
Scale
- For the Cashew Chicken Stir-Fry:
- 1 lb Skinless Chicken Tenders (cubed)
- 2 TB Corn Starch (divided)
- 1 TB Canola Oil
- 1 Tsp Minced Garlic
- 1/4 Tsp Black Pepper
- 1/2 Cup Roasted Cashews
- For the Sauce:
- 1/2 Cup Coconut Aminos
- 2 TB Rice Vinegar
- 1 TB Erythritol (or preferred granulated sweetener)
- 1 Tsp Sesame Oil
- 1/2 Tsp Pureed Ginger
- For the Veggies:
- 1 Cup Sliced Bell Peppers
- 1 Cup Sliced Snow Peas
- 1/3 Cup Chopped Celery
- 1/3 Cup Chopped Scallions
Instructions
- In a bowl, toss together the cubed chicken, 1 tablespoon of corn starch, black pepper, and garlic.
- Heat the canola oil in a large skillet or wok and once hot, add the tossed chicken. Stir-fry in the skillet for 7-8 minutes over medium-high heat.
- In the meantime, whisk together the sauce ingredients in a small bowl and prepare your veggies.
- After the chicken has cooked 7-8 minutes, add the sauce, the other 1 tablespoon of corn starch, veggies, and cashews to the skillet.
- Reduce the heat to low and stir-fry for another 5-8 minutes until the veggies soften and the chicken is thoroughly cooked through.
- Serve with white rice, and more chopped scallions and cashews, if desired.