Using your choice of vegetables like snow peas, eggplant, peppers, mushrooms, celery, or even water chestnuts, you can make this delicious and saucy gluten free cashew chicken. Add some peppers or other ingredients for some heat or omit completely. It’s absolutely delicious and flavorful either way.
Variations
Depending on your diet, you can make this recipe a number of different ways. To avoid that, is very little oil in frying the chicken or even boil pieces. If you want to go full fat, use the phone out of oil for frying and definitely coat the chicken and corn starch, which will absorb more oil. You can also omit the sauce completely.
You’ll notice that in the more simpler version I made the thick sauce using cornstarch, but only use chopped water chestnuts and green beans.
Soy free? No problem. Use Braggs coconut amino‘s, or another brand, instead of soy sauce.
Low carb? Omit the rice or noodles.
If you prefer roasted cashews, fry them in an unoiled skillet over medium-high heat, stirring often until roasted, about 5 minutes. Remove from the skillet; set aside.
Add the vegetables and fry, stirring often, until vegetables are a little crisp but slightly tender.
For a thick sauce, bring back to a boil while combining 1 tablespoon cornstarch with 1 tablespoon water. Once the sauce boils again, stir in the cornstarch mixture/slurry. If desired to coat cashews in sauce, stir them in now. If not hold them for garnish.
*This dish is traditionally made with oyster sauce, but since I didn't have any on hand I used fish sauce since it is also salty. Fish sauce did not impart a fish flavor in this dish.
For a lower-calorie version, do not coat chicken in cornstarch.
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