Cashew chicken is one of my favorite Asian dishes, but it's almost always made with Hoisin sauce, which usually includes wheat flour, so I usually avoid the temptation to order it when I'm out.
So, recently, just as I was recalling my love of cashew chicken, I remembered the gluten-free hoisin sauce in my refrigerator, and I was off to the races.
1 pounds boneless, skinless chicken breast, cut into bite size strips, about 1-inch x ¼-inch each.
1 tablespoon cornstarch
2 tablespoons vegetable oil, such as safflower
5 slices ginger
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
½ red bell pepper, sliced
1 stalk of celery, sliced
½ tablespoon gluten-free hoisin sauce (I use Premier brand)
½ tablespoon gluten-free oyster sauce
1 teaspoon gluten-free soy sauce
1 teaspoon teaspoon rice vinegar
3 tablespoons water
3 dashes white pepper powder
½ teaspoon sugar
â…› teaspoon sesame oil
¾ cup toasted raw cashews
¼-½ teaspoon crushed red pepper flakes
Salt to taste
White rice, for serving (optional)
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with ¾ teaspoon salt and ¼ teaspoon pepper.
Heat a tablespoon oil in a sauté pan over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic, ginger, and white parts of scallions.
Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
Add sesame oil, celery, red peppers, oyster sauce, hoisin sauce, soy sauce, pepper and water, and cook, tossing, until chicken is cooked through, about 1 minutes or so. Remove from heat.
Stir in scallion greens and cashews. Serve immediately over white rice, if desired.