Cashew Chicken

Eating out and being on a gluten-free diet can be frustrating sometimes. Some restaurants still seem to think that providing a gluten-free option means they can only use salt and pepper and usually the sauces are left off dishes that need them leaving them very bland and not appealing when you look around at the amazing looking food on other people's plates. One restaurant I visited, and have not been back, told me that for gluten-free I cold have an unseasoned steamed chicken breast and a dry salad. And it was the same price as the full meal. So, you learn to cook because one can only have so much dry salad - seriously who can't mix oil and vinegar?

There were no rave reviews from me for that meal. That was many years ago and I have not been back to that restaurant.

Gluten free dining has come a long way since the early days and now there are many places that offer great tasting food that people like me can eat, tastes great, and looks appealing as well.

Ingredients

1 1/2Lbs chicken breasts cut into 1 inch peices - I like to chill the chicken in the fridge before cutting up. Its easier to slice when its firm

2T Dry Sherry - This does not need to be an expensive bottle. I would save the expensive stuff for drinking

2t Ginger, minced - You used to be able to but pre-chopped ginger at the supermarket. I haven't seen this in a while but it is a time saver. I try not to use the shredded if I don't have to as I am accident prone.

3 1/2 t Cornstarch

1/2c Broth - You can use whatever broth you have on hand - veggie, chicken, or water. If you opt for water, remember to add a little more of the spices as using water will make the end product a little on the bland side.

2T Soy Sauce - There are many gluten-free soy sauces out now but years ago I was stuck with Tamari. If you have not tried tamari, imagine soy sauce with double the salt. A little goes a long way.

1T Vinegar

2t Sugar

1T plus 2t Oil

2 Cloves Garlic, minced

2/3c Cashews - I usually get unsalted as I find the salted ones usually have more of a chance of cross-contamination. The only nuts I can find where I am that are labled gluten-free tend to be are unroasted and unsalted. You might have better luck where you are.

2 Scallions, thinly sliced with the white and green parts separated - The white part will be used in the actual cooking and the green will be used as garnish.

Sea Salt

Directions

Put the chicken in a large bowl.

Mix the sherry, garlic, and cornstarch and pour over top of the chicken. The marinade should cover the chicken

Cover the bowl and put it in the fridge allowing the chicken to marinate for thirty minutes to overnight.

When ready, take the chicken out of the fridge. Remove the chicken and arrange it in a single layer in a baking dish. Pour the marinade over top if desired for juicier chicken.

Mix the broth, vinegar, sugar, and cornstarch and set aside.

Preheat the oven to 350 C.

Cook the chicken for 45 minutes or until cooked through.

In a small saucepan, add the oil, garlic, cashews and scallion whites. Cook over medium high, stirring constantly until the garlic begins to soften. This took about 30 seconds for me. Add the broth and bring to a simmer stirring until the sauce thickens.

Plate your chicken and pour the sauce over top. Serve with rice and sprinkle with scallion greens.