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  • Jefferson Adams

    Really Good Gluten-Free Cashew Chicken

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

      This gluten-free version of chicken with cashew nuts will have you smiling. The key is gluten-free hoisin sauce, a dash of gluten-free soy sauce or tamari, and a bit of sesame oil.

    Image: CC--Dawn in Phuket, Thailand
    Caption: Image: CC--Dawn in Phuket, Thailand

    Celiac.com 04/20/2019 - Chicken with cashew nuts is an Asian restaurant favorite, with versions from China to Thailand and beyond. But, it's also a dish that so often contains gluten, and so must be avoided. This gluten-free version is a harmonious marriage of tender stir-fried chicken and roasted cashews in garlic sauce that will have you smiling. The key is gluten-free hoisin sauce, a dash of gluten-free soy sauce or tamari, and a bit of sesame oil at the end. Enjoy! 


    • ¾ cup roasted, unsalted cashews
    • 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 6 medium garlic cloves, minced
    • 8 scallions, white and green parts separated, cut into 1-inch pieces
    • 1 white onion diced
    • 1 cup diced pineapple
    • 2 tablespoons rice vinegar
    • 4 tablespoons Kikkoman Gluten Free hoisin sauce
    • 1 tablespoon gluten-free soy sauce or tamari
    • ¼ cup water
    • ¼ teaspoon sesame oil

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    Heat oven to 350°F.

    Place the cashews on a large cast iron pan or a baking sheet in a single layer. Toast the cashews until fragrant, about 5 minutes. 

    Remove cashews from the heat, and allow them to cool.

    Put the chicken pieces in a large bowl. 

    Add salt and pepper and toss to coat evenly.

    In a large skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. 

    Add half of the chicken to the skillet and cook, stirring, until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.

    Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic, white onion, pineapple and white parts of the scallions. 

    Stir-fry about 3 minutes, until the chicken is lightly browned, but not cooked through. 

    Add the first batch of chicken back into the pan. 

    Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.

    Add the hoisin sauce, soy sauce and water, and cook, tossing, until the chicken is cooked through, about 1 minute. 

    Remove from the heat. Stir in the scallion greens, cashews and sesame oil. 

    Serve immediately with steamed white or brown rice.


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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 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. 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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