I frequently find myself switching up normal recipes with a few small tweaks to make them applicable to both my husband’s Diabetes and my Gluten Intolerence. A few weeks ago I found this amazing cashew chicken recipe on RasaMalaysia‘s site.
The photos looked so good I wanted to
eat jump through the screen. I mean seriously… look.
Looks like heaven, huh?
Here’s the recipe with my adaptations:
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
1/2 cup cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
2 tps of ground ginger
1/4 onion (cut into small square pieces)
1 teaspoon gf baking soda
1 teaspoon corn starch
1/2 teaspoon red wine vinegar
1/2 tablespoon oyster sauce (try Wok Mei All Natural Oyster Sauce)
3/4 teaspoon soy sauce (La Choy Brand – It’s Gluten Free)
3 tablespoons water
3 dashes black pepper
1/2 teaspoon splenda
1/2 teaspoon red wine vinegar (unless it says otherwise, it should be GF)
1/8 teaspoon sesame oil (I’ve never seen a brand that isn’t GF)
Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
Mix the sauce together and set aside.
Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
Add in the cashew nuts and do a few quick stirs.
Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed brown rice.
We made this one with brown rice because it is all we had at the house.
I hope you enjoy!