Cashew Chicken

The flavors and textures in this dish are simply amazing! Crunchy cashews, crisp green onions, tender and juicy chicken, and fluffy rice come together nicely with spices to create a flavorful and delicious Asian-inspired dish.

This recipe makes enough for 4 adult portions, but I wouldn't count on having leftovers. Mike and I LOVE this dish so much that we couldn't help ourselves from each eating a double serving! This recipe is definitely a keeper.

Ingredients:
·1 ½ lbs boneless, skinless chicken breast, cut into 1-inch cubes
·1 TBS cornstarch
·Salt and pepper
·2 TBS extra virgin olive oil (EVOO)
·3 tsp minced garlic
·8-10 green onions, white and green parts separated, cut into 1-inch pieces
·2 TBS rice vinegar
·3 TBS GF Soy Sauce Substitute
·1 tsp chili powder
·1 tsp garlic powder
·¼ cup water
·¾ cup lightly salted cashew halves

Directions:
In a medium bowl, toss the chicken with the cornstarch until coated. Season with salt and pepper.

In a large nonstick skillet, heat 1 TBS EVOO over medium-high heat. Cook half of the chicken, tossing often, until browned (about 3 minutes). Transfer to a plate.

Add the remaining EVOO and chicken to the skillet along with the garlic and white parts of the scallions. Cook, tossing often, until the chicken is browned (about 3 minutes). Return the first batch of chicken to the pan. Add the vinegar and cook until evaporated (about 30 seconds).

In a small bowl, stir together GF Soy Sauce Substitute, chili powder, garlic powder, and water. Add sauce mixture to the pan, tossing until the chicken is cooked through (about 1 minute). Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over brown rice.

This recipe is modified from the cookbook "Everyday Food - Great Food Fast."

I've also shared this recipe on: Seasonal Sundays, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, This Week's Craving