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Really Good Gluten-Free Cashew Chicken

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
⅛ teaspoon sesame oil
¾ cup toasted raw cashews
¼-½ teaspoon crushed red pepper flakes
Salt to taste

White rice, for serving (optional)

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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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4 Responses:

 
Sharon
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
11 Dec 2013 9:28:42 AM PDT
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 GF 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 GF...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

 
admin
( Author)
said this on
11 Dec 2013 10:57:08 AM PDT
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?

 
Sharon
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
07 Feb 2014 11:15:59 AM PDT
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 GF 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.

 
Diane
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said this on
11 Dec 2013 4:00:02 PM PDT
This looks great. Where have you found GF oyster sauce? I haven't been able to find it since my diagnosis.




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I have 2 copies of DQ9. One from each parent.

Obviously from the outside it's difficult to comment, but if I were you I'd leave allergies for now and pursue definitive celiac testing via your doctor and preferably a gastroenterologist. They're the first port of call for digestion issues. If you do wind up being celiac it's possible that other allergies or intolerances would resolve or improve in any case once you've been on the diet for awhile. That's been my experience. Ps note that wheat allergy is completely different and unrelated to celiac or non celiac gluten sensitivity.

Thank you ps, it may be better if the thread title was changed as we now have two 'overwhelmed' topics. If it were 'Bile ducts and celiac?' then it may attract more users with direct experience?

Hello and welcome Maybe? From reading others accounts there's a big variation in how quickly gluten antibodies respond to the gluten diet. I did similar to you and my doctor said that 1 week back on should be enough to show up in a test, but he didn't know what he was talking about sadly... The 2 week figure refers to the endoscopy, for blood testing 8-12 weeks on gluten is more normal. Basically if it comes back positive fine you have your answer. If its negative it may be a false negative due to your going gluten free beforehand. If you want to pursue a diagnosis then yes. Don't go off gluten again until you confirm that all testing is complete. Keep a journal noting any symptoms, that may be useful to you later. More info here: There's some good info in the site faq: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I know how you feel! Partway through my gluten challenge I knew that too results notwithstanding. Fwiw I think you've found your answer. Good luck!

Learn more about testing for celiac disease here: http://www.cureceliacdisease.org/screening/ You do have to be on a gluten diet for ANY of the celiac tests (blood and biopsy) to work. While the endoscopy (with biopsies) can reveal villi damage, many other things besides celiac disease can cause villi damage too: http://www.cureceliacdisease.org/faq/what-else-can-cause-damage-to-the-small-intestine-other-than-celiac-disease/ So, both the blood test and endoscopy are usually ordered. There are some exceptions, but those are not common.