Chicken with Cashew Nuts
This gluten free takeout cashew chicken is the perfect Chinese fakeaway recipe - and it's dairy free too. Replace the chicken with prawns or beef - or even tofu for a vegan cashew chicken instead.
Servings: 4
Ingredients
- 4 boneless skinless chicken thigh fillets
- 1 green pepper
- 1 white onion
- 3 tbsp gluten free tamari soy sauce
- 1 tbsp cornflour
- 1 tbsp toasted sesame oil
- 1 tsp white rice vinegar
- 160 ml cold water
- 3 garlic cloves crushed
- 2 tbsp vegetable oil
- 100 g cashew nuts
Instructions
- Firstly, make the sauce by adding the tamari, cornflour, sesame oil, white rice vinegar and water to a bowl and mix well until smooth.
- Chop the chicken thigh fillets into thin strips. Roughly cut the pepper and the onion into chunks. (Sometimes I like to coat the chicken strips in a little cornflour before frying them but this is completely optional!)
- Heat the vegetable oil in a a large wok or pan on a high heat. Once hot, add the chicken and stir fry for 2-3 minutes until it starts to brown.
- Add the onion, pepper and garlic to the pan and continue to stir fry for another 2-3 minutes. You want the veg to stay relatively crunchy which is why we fry it quickly on a high heat.
- Pour in the sauce, mix well and cook for another 1-2 minutes until it starts to thicken. Add the cashew nuts, stir well and then serve immediately.
Notes
- It's safe to keep any leftovers in the fridge and reheat, however the sauce will go quite thick and you may need to add a little water when re-heating to loosen it. I do not recommend freezing.
Nutrition
Serving: 1g | Calories: 449kcal | Carbohydrates: 14g | Protein: 33g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 24g | Cholesterol: 137mg | Sodium: 1335mg | Fiber: 2g | Sugar: 4g
