Cashew Chicken

Serves: 8
Total Calories: 134


3 to 4 chicken breasts, sliced thin
2 tablespoons gluten free soy sauce *
1 tablespoon cornstarch
4 tablespoons oils
1/2 teaspoon salt
1 small sweet onion
5 mushrooms
1 small red bell pepper
2 to 3 cups shredded green cabbage
1 teaspoon sugar
2 cups cashew nuts, roasted and salted
1 teaspoon cornstarch
1/4 cup gluten free soy sauce *


Stir together soy sauce and cornstarch in a medium bowl. Add chicken and toss to coat. Let sit 15 minutes, while slicing red pepper, mushrooms, and onion.

Heat 2 tablespoons oil in a large wok or frying pan over high heat. Add chicken and stir-fry until cooked through. Add the vegetables to the chicken. Stir-fry until vegetables are soft. Remove from pan.

Heat the rest of the oil in the pan. Add cabbage and sugar. Stir-fry about 4 minutes until cabbage begins to wilt. Return chicken mixture to pan. Add cashews and mix well.

Stir together 1 teaspoon cornstarch with 1/4 cup soy sauce in a small bowl. Stir into chicken mixture. Cover and steam for 1 minute. Uncover and stir until sauce is slightly thickened.

*LaChoy soy sauce is currently gluten free, or you can find gluten free soy sauces at your local health food store. Always read labels!

Nutritional Facts:

Serves: 8
Total Calories: 134
Calories from Fat: 73

This Cashew Chicken recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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