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Gluten Free Cashew Chicken Stir-Fry
Prep time
Cook time
Total time
Gluten Free Cashew Chicken Stir-Fry
Author: Jan Withington
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
- Combine the teriyaki sauce, cornstarch, broth, and ¼ teaspoon salt in a small bowl.
- Season chicken with salt and pepper.
- 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.
- 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
