Gluten Free Cashew Chicken Stir-Fry
 
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Cook time
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Gluten Free Cashew Chicken Stir-Fry
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 chicken breasts, boneless and skinless; cut into 1 inch cubes
  • ½ cup Pacific Chicken Broth - gluten free
  • 1 tablespoon Clabber Girl Cornstarch - gluten free
  • ¼ cup Kikkoman Gluten Free Teriyaki Marinade & Sauce
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons Canola oil, divided
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas, trimmed
  • 3 green onions, chopped and divided
  • ⅓ cup roasted and salted cashews
  • fresh cilantro for garnish
Instructions
  1. Combine the teriyaki sauce, cornstarch, broth, and ¼ teaspoon salt in a small bowl.
  2. Season chicken with salt and pepper.
  3. Heat 1 tablespoon of oil in a large non stick pan over medium high heat. Add bell peppers and half of the green onions; cook for 2 minutes then add the peas and stir fry for another 2 minutes. Remove vegetables to a plate.
  4. Heat the remaining oil in the pan over medium high heat. Add the ginger and garlic; saute for 1 minute then add chicken and saute for about 4 minutes or until done. Stir in the sauce mix, vegetables and cashews. Bring to a boil and cook until thickened. Add the remaining green onions and garnish with cilantro. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-cashew-chicken-stir-fry/