Fructose Free Cashew Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp tamari
- 1 tbsp cornstarch
For the sauce
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp crushed red pepper flakes
For the stir-fry
- 2 tbsp garlic-infused oil, divided
- 1 red bell pepper, cut into 1-inch pieces
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 green bell pepper, cut into 1-inch pieces
- 4 scallions, green tops only, thinly sliced
- 1 tsp fresh ginger, finely grated
- ¾ cup whole cashews, raw or roasted unsalted
For serving
- cooked white rice, for serving
- sesame seeds, for serving (optional)
Instructions
- 1
In a medium bowl, toss the chicken pieces with 2 tbsp tamari and 1 tbsp cornstarch until evenly coated. Let stand for 15 minutes at room temperature while you prepare the remaining ingredients.
- 2
In a small bowl, whisk together the 3 tbsp tamari, maple syrup, rice vinegar, sesame oil, 1 tsp cornstarch, and red pepper flakes until smooth. Set aside.
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