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  • Jefferson Adams
    Jefferson Adams

    Really Good Gluten-Free Cashew Chicken

    Reviewed and edited by a celiac disease expert.

    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.

    Photo: CC--DanakochanSo, 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.

    This recipe for cashew chicken is easy to make, and delivers a tasty dish that will please most eaters, and help you to liven up your dinner repertoire.

    Ingredients:
    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)

    Directions:
    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.


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    Nice looking recipe, but good luck locating cashews that are not made in a wheat factory. Ate some once by accident (did not see processed in factory that also handles wheat) - very sick for days then other related issues for weeks. Same thing happened in a reliable Indian restaurant where I have safely eaten gluten-free for years...ordered a dish with cashews...big mistake. Still searching when I find any safe cashews I will try this recipe. Peanuts are another wheat factory and machine processing issue. BJs is great as it has almonds, cashews, and pecans gluten-free...and Blue Diamond is safe but not Emerald's stuff (reacted to these once when I grabbed them thinking they were Diamonds). Whole Food ironically is the worst as just about all their packaged nuts, dry fruit and chocolate is made in wheat factories...some of Trader Joe's stuff is safe

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    Nice looking recipe, but good luck locating cashews that are not made in a wheat factory. Ate some once by accident (did not see processed in factory that also handles wheat) - very sick for days then other related issues for weeks. Same thing happened in a reliable Indian restaurant where I have safely eaten gluten-free for years...ordered a dish with cashews...big mistake. Still searching when I find any safe cashews I will try this recipe. Peanuts are another wheat factory and machine processing issue. BJs is great as it has almonds, cashews, and pecans gluten-free...and Blue Diamond is safe but not Emerald's stuff (reacted to these once when I grabbed them thinking they were Diamonds). Whole Food ironically is the worst as just about all their packaged nuts, dry fruit and chocolate is made in wheat factories...some of Trader Joe's stuff is safe

    Gut reactions are not a valid way of determining contamination. How do you know it wasn't something else you ate, or that you don't just have additional food intolerance...like to nuts?

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    Gut reactions are not a valid way of determining contamination. How do you know it wasn't something else you ate, or that you don't just have additional food intolerance...like to nuts?

    Trust me. I can eat all kinds of nuts so long as not processed on shared equipment or in a factory that simply also handles nuts. GI and immune symptoms tell me it had to be wheat. I ate at a reliable restaurant but knowing what happened with contaminated cashews before I should have not elected a dish with cashews. The owner is very knowledgeable about gluten-free and when I mentioned it he checked, and the cashews were processed in a wheat factory.

     

    Wheat contamination is vert common with nuts. For example Blue Diamon almonds are clean as are ones I eat all the time BJs brand. while I had issues with Emerald and sure enough processed in a wheat factory. I have yet to find a brand of cashews that is not processed in a wheat factory.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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