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
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.