Friday, March 14, 2014

Cashew Chicken

  • 3 tablespoons gluten-free soy sauce, divided
  • 2 tablespoons dry red wine
  • 4 teaspoons tapioca starch, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
  • 1/2 cup  chicken broth
  • 2 tablespoons fish sauce
  • 1 teaspoon honey
  • 2 teaspoons sesame oil, divided
  • 3/4 cup chopped onion 
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper (can use green)
  • 1 tablespoon grated peeled fresh ginger
  • garlic cloves, minced
  • 1/2 cup chopped green onions (about 3 green onions) 
  • 1/4 cup chopped raw cashews, roasted**
  1. 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
  2. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
  3. Serve with cooked rice.
Preheat oven to 325 degrees Fahrenheit. Rinse the raw cashews under cool running water using a colander to remove any debris picked up during processing. Line the colander with several sheets of paper towels and shake the cashews dry. Line a rimmed baking sheet with parchment paper. Add the raw cashews to a bowl along with a small amount of coconut oil oil. Toss the cashews in the oil, and then sprinkle liberally with salt. Toss the cashews again.Lay the raw cashews on the baking sheet and spread them out into a single layer. Place the baking sheet into the oven and roast the cashews for 15 to 20 minutes, or until they begin to turn light brown. Monitor the roasting process closely, tossing the cashews occasionally with a long-handle spoon, so as to avoid burning them.  Remove the pan from the oven and allow the cashews to cool. Add more salt if desired.

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