During the month of February I will be featuring some of my recipes that have recently been on the menu for Gluten Free Suppers. Many of these recipes have not been published at Gluten Free Cooking School before because they are from my childhood or our pre-vegetarian days. And since they contain meat, I don’t have any pictures to share. But in these busy pre-baby and tax season day, I’ve decided to publish them anyway. Enjoy!
Cashew Nut Chicken
3/4 lb chicken breast
2 Tbsp canola oil
1 small onion, cut into wedges
2 bell peppers, cut into strips
1 1/3 Tbsp GF tamari or soy sauce
1 1/2 tsp sugar
2 c chicken broth
2 1/2 Tbsp cornstarch
1/2 c cashews
Cooking Directions: Prep all ingredients first. Slice the chicken breast crosswise into 1/2 inch wide strips. Cut the onion into wedges and the bell peppers into thin strips. Mix the tamari, sugar, broth and cornstarch in a small bowl and set aside.
Heat the oil in a large skillet over medium high heat. Add the chicken and stir-fry until it changes color and is cooked through (about 2 minutes). Set the chicken aside and turn the heat down to medium. Add the peppers and onions and sauté until tender. Add the chicken back into the skillet along with the sauce mixture. Stir regularly until sauce thickens. Sprinkle with cashews prior to serving.
Serving Suggestion: Serve over white or brown rice.
If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click here.